For many years, cereal goods have been a traditional human primary diet. Bread, baked products, pasta, and cereals are important sources of carbs, protein, and dietary fiber anywhere in the world. In order to provide health-conscious consumers with a daily source of minerals, cereal products are fortified with minerals.

The main obstacle to the creation of marketable concepts in the fortification of baked products, flour, and cereals is based on creating a finished product with the expected quality and features. The three main criteria for baked items are color stability, consistent palatability, and baking stability. The crucial component for loose products like wheat or oats is the uniform distribution of all ingredients without a propensity to separate.

Mineral salts are employed in the baking industry not only as fortifiers but also as functional additives. Along with preservatives like calcium propionate and acidity regulators like calcium acetate and sodium diacetate, raising agents like traditional baking powder is crucial. We provide a variety of items here that are appropriate for this use, for instance: Sodium Bicarbonate and Sodium Citrate. In typical phosphate-free baking powders, monosodium and disodium citrate can be utilized.

We provide a wide range of appropriate products based on years of experience in custom manufacturing products for the mineral fortification of baked goods.