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Sodium aluminium phosphate (SALP) is a slow-reacting leavening acid for baked goods like cakes, cookies, and frozen dough. It ensures optimal rise, extended shelf life, and heat stability, making it a staple for industrial bakeries.

 

Benefits : The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SALP combines with the baking soda to give rise & volume. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. It also improve tenderness & moistness of baked goods		Application Guide : Premix the powder with others dry ingredients first like sugar , salt , seasoning powder etc or direct mix with water.
Recommended Dosage : 0.5 %		Application : For Cakes For Pancake For Waffles For Biscuits For Muffins For Scone For Fried Powder