| Name | Disodium Pyrophosphate 15 |
|---|---|
| Application | Slow action - commonly used in the delayed leavening , especially in chilled dough |
| P2O5 content (%) | 63.0 – 64.5 |
| pH (1% solution) | 3,7 – 5,0 |
| Made in Germany | ✓ |
SAPP 40
| Name | Disodium Pyrophosphate 40 |
|---|---|
| Application | Very fast reaction - used when rapid CO2 release is required, suitable for cakes and donuts |
| Quality | food |
| P2O5 content (%) | 63.0 – 64.5 |
| pH (1% solution) | 3,7 – 5,0 |
| Made in Germany | ✓ |
| Made in Czech | ✓ |
SAPP 28
| Name | Sodium acid pyrophosphate 28 |
|---|---|
| Application | Middle acting – widely used in both household and commercial baking powders either alone or in combination with calcium based phosphates |
| Quality | food |
| P2O5 content (%) | 63 – 64.5 |
| pH (1% solution) | 3,7 – 5,0 |
| Made in Germany | ✓ |
| Made in Czech | ✓ |