date:Dec 11, 2013
ble to select the appropriate acidulant for a given application.
Kudos has two methods of measuring the rate of reaction (ROR) of acidulants. One method looks at the rate of reaction in a batter and the other uses a dough. This enables us to examine the characteristics of leavening acids in different bakery systems. Both of these methods have been developed in-house and are well understood by our team of chemists who are able to accurately analyse and compare a wide range of acidulants.
These