Praylev™ FASTPYRO

Why use phosphates in baking?
Chemically leavened baked goods generally require one or more food-grade phosphates. These are used for volume expansion in products such
as cakes, cookies. donuts, crackers, quick breads, muffins and pancakes. They also help produce an appetizing product.
3 types of leavening systems

•  Natural yeast:

Difficult to control and time-consuming

•  sodium:ammonium bicarbonate:

Heat-induced and ammonium taste/smell development

•  Chemical leavening (an acid-base reaction):

Edible Acid + NaHC03
Most common edible acid phosphate salts: PRAYLEVTY Aerocal 308, DCPD, PRAYLEVTY Slowpyro; Pyro; Fastpyro.
The choice of leavening phosphate will depend on the end product and how it is prepared. Although chemical leavening typically involves a reaction with baking soda or sodium bicarbonate, it may also be used together with yeast leavening in frozen doughs such as pizza crusts. The phosphates may also act as dough conditioners, mineral supplements, pH controllers, buffers and as a nutrient source used to support yeast development in bread and rolls.

SODIUM ACID PYROPHOSPHATE:
PRAYLEVTH Fastpyro
PRAYLEVTH Fastpyro: the most versatile leavening acids since they can be adjusted to a variety of leavening rates:

• PRAYLEVTH Slowpyro has a very slow ROR and it is used for refrigerated biscuits and cookie doughs.
• PRAYLEVTH Pyro has a moderate DRR and is used in wheat tortillas and wraps, retail package mixes, cookie mixes and baking powder.
• PRAYLEVTH Fastpyro has a rapid DRR and is used for domestic baking powder production (home bakers usually bake immediately after having prepared the dough) and for small cakes (short baking time).

PRAYLEVTM Slowpyro, Pyro, Fastpyro are ideal for.

• baking mixes;
• cakes, doughnuts and various baked goods;
• industrial and domestic baking powder (stable in hot climates).

CALCIUM PHOSPHATES:
PRAYLEVTH Aerocal 308, DCPD
PRAYLEVTH Aerocal 308 has the fastest action.
PRAYLEVTM Aerocal 308 is ideal:

•  for snacks, crackers, cookies, biscuits, waffles, cakes and pancakes;
•  for retail and industrial baking powder;
•  as a dough conditioner;
•  for acidifying doughs to enhance the action of the mold inhibitor (calcium propionate) or to reduce a-amylase activity;
•  for preventing "rope" formation in bread.

DCP Dihydrate is unique since it is heat-activated at 600C
(1400F).
DCPD is ideal for:

•  frozen doughs and batters;
•  self-rising pizza doughs;
•  microwave mixes;
•  diet nutrition and energy bars for calcium fortification.

• Banking Powder Production