Acid phosphates (our Praylev™ products) are well-known leavening agents in dough. They react with bicarbonate of soda to produce a controlled release of gas (*)which enhances the volume, appearance and flavor of all types of cakes and pastries.
Our range of products has been developed to meet a variety of needs. Prayon monocalcium phosphates (MCPs) are used in short-order cooking (waffles, wafers, cookies etc.) and in preparing leavening powders and self-raising flour, while for making cakes, sponge cakes and biscuits we recommend sodium acid pyrophosphates (SAPP). During the manufacturing process, SAPP can have a greater or lesser "retardation" effect.