date:Dec 11, 2013
machines measure the volume of carbon dioxide that is liberated during the reaction between an acidulant and a bicarbonate source, in a medium that is specific to bakery applications. The use of a thermostatic water bath enables this analysis to be carried out at a range of temperatures, ranging from near 0C up to the starch gelatinisation point of the flour used.
Kudos development of the KUDOS SALP Replacer resulted in a carefully chosen blend of aluminium compliant leavening acids developed t