PELL™ S

• Maximizes product volume by optimizing gas release during mixing, holding and baking
• Extends shelf life by reducing pH to increase the preservative function in baked goods
• Reduces sodium while maintaining taste, texture, shelf life and volume
• Minimizes waste by delivering gas at the optimum time in the baking cycle
• Encapsulated grades available for refrigerated doughs and batters

• The most complete range of baking powders available on the market, designed to help bakeries deliver the highest quality baked goods.
• Created to give bakers real options for leavening solutions, PELL™ Baking Powders are the first choice for food manufacturers wanting consistent, delicious and high-quality baked goods.
• By combining traditional bakery knowledge with cutting-edge science, and working in partnership with our customers and suppliers, this extensive range of functional leavening agents has helped to deliver success to food manufacturers worldwide
• All products within the different PELL™ ranges are designed to deliver carbon dioxide gas at critical points in the baking process, maximizing end-product quality.
• Whether you are looking to maximize volume, improve consistency or deliver significant sodium reduction in your baked goods, we have the right solution for you.

PELL™ is suitable for a wide range of bakery applications. However, for specific customer requirements, we can create bespoke blends to help you achieve your development goals.

• Cakes
• Scones
• Doughnuts
• Chilled and frozen products
• Muffins
• Sponges
• Doughs
• Hot plate goods