Monocalcium phosphate (MACP) is a leavening acid commonly found in baked goods. Our MACP has a neutralizing value of 80 and is very fast acting. GCL's MACP will be used in conjunction with baking soda to provide aeration and volume in cakes and cookies.
Potassium sorbate prolongs the shelf life of cake by stopping the growth of mold, yeast, and fungi.
The most common food preservative used in cake against molds, bacteria, fungi, and yeasts.
It is usually preferred in non-yeast leavened bakery products like bar cakes, muffin cakes , cupcakes.
Xtendra Bake Magic
Xtendra Bake Magic is a unique blend of antimicrobial agents used at optimum levels. It increases the freshness and maintains the quality of cakes and muffins.
Excellent solubility and desired dispersion in water and milk.
Best antimicrobial performance in cakes and muffins.
Effective at low concentration.
Flavor profile remains unchanged, increases shelf life, longer freshness and better maintenance of quality.
All ingredients are permitted for use by FSSAI