Replacing sodium bicarbonate with KODA™ is the simplest and most effective solution to obtain outstanding sodium reduction in baked goods, while maintaining the end-product quality
Replacing sodium bicarbonate with KODA™ is the simplest and most effective solution to obtain outstanding sodium reduction in baked goods, while maintaining the end-product quality bakers demand. Developed specifically for the bakery industry, we offer three different grades with optimised particle sizes. Coarse particles only partially dissolve in doughs and batters which results in poor volume, unsightly carbonate spotting, reduced shelf life and flavour issues. The unique grades of KODA™ allow for complete solubility in all products ensuring the desired volume, flavour and shelf life is achieved.
As consumers become ever more health conscious, manufacturers that can offer nutritionally balanced products will find themselves leading the market. Switching to KODA™ can significantly reduce the sodium content of bakery products as well as increase dietary potassium, while maintaining product quality. Recognising the need to increase dietary potassium, countries around the world are taking positive steps to include potassium on nutritional labelling.
The unique characteristics of KODA™ set it apart from competitor products:
• A choice of optimised grades allow for maximum solubility in all chemically-leavened products
• Full reactivity ensures baked goods achieve maximum volume and a clean flavour
• Patented technology keeps our product free flowing and stable for 3 years
• Can be used with any bakery acid for optimum end-product quality, while delivering significant nutritional benefits
• Available as a single ingredient or as part of our PELL™ K Low Sodium Baking Powders
Customer Benefits of Using KODA™ Potassium Bicarbonate
-Reduce sodium bicarbonate in all applications
-Improve nutritional profile of products by increasing potassium and decreasing sodium
-Achieve optimum end product volume and taste as the fine particles fully dissolve in both batter and dough systems
-Avoid unsightly dark spots in dough products, often seen when using coarse bicarbonates
-Be confident of maintaining leavening power and free-flowing quality as the water repellent nature of products prevents degradation
KODA Potassium Bicarbonate is suitable for every bakery application including but limited to cakes, muffins, doughnuts, pancakes, tortillas, flatbreads, biscuits, crackers, scones, cookies, biscuits, premixes and concentrates.