SODIUM ACID PYROPHOSPHATE (SAPP)

C&H Food supplies a versatile range of sodium acid pyrophosphate leavening acids from Innophos.

SAPP 4
SAPP4 is the slowest-acting sodium acid pyrophosphate. Developed specifically for use in canned, refrigerated biscuit doughs. The CO2 release is extremely low – enabling doughs to be held for long periods, even at above normal temperatures.

Perfection
Perfection is the fastest-acting sodium acid pyrophosphate. Used as a leavening agent in doughnuts, cakes and other prepared mixes. Frequently used with slower-acting SAPPs to increase reaction rates.

Donut Pyro
Donut Pyro has been developed specifically for doughnut mixtures.

Victor Cream
Victor Cream can be used in a variety of mixes for institutional, bakery and retail applications and baking powders.

BP Pyro
BP Pyro is an all-purpose leavening agent. Its relatively slow reaction rate makes it ideally suited for use in refrigerated doughs, baking powder and cakes.