Sodium bicarbonate is used as a "raising agent" in a wide range of bakery products, it reacts chemically with an acid phosphate in the bakery mix. Heat applied in the baking process causes decomposition and the release of carbon dioxide gas which causes the baking dough to rise, expanding or lightening the baked product to give improved texture in cakes, biscuits and other confectionery products.
A range of grades, including, Microfine, Free Flowing Quality (FFQ), Extra Fine, Standard, Hydrophobic, Fine and Medium Granular are offered to meet the changing needs of the baking sector around particle size and handling properties.
Calcium chloride is used as a secondary refrigerant in the production/preservation process of a wide variety of perishable goods, such as ice cream, sweets, vegetables, juices, fish, poultry and meats.
A calcium deficiency in apples can give rise to a common disorder known as "bitter pit", which manifests itself as slightly sunken areas or pits on the apple, beneath which the fruit tissue turns brown. This disorder may be prevented by the use of calcium chloride sprays with careful management.
Further Details
|
