Amonium Bi Carbonate
It is an extremely useful leavening agent for biscuits because it decomposes completely when heated, breaking down into carbon dioxide gas, ammonia gas and water and thus leaving no residue in the baked biscuit.
Sodium acid pyrophosphate (SAPP) is an important component of double acting baking powder as well as self rising flour.
In biscuits our caramel can be used to enhance baked reddish brown colours or in higher concentration the brown associated with cocoa powder, for example, in Bourbon biscuits.
A small pinch of our citric acid can enhance the leavening power of baking soda, making it an ideal secret ingredient for your biscuits.
It is the most commonly used anti-oxidant in biscuit manufacturing. It helps in preventing the formation of free radicals that initiate and propagate auto-oxidation.
Invert Sugar Syrup
With the use of our invert syrup a more moist and tender biscuit texture can be obtained.