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Bakery products

We produce several types of disodium pyrophosphate for the bakery industry. Disodium pyrophosphate is used in baking powders where it acts as an acidifying agent – it reacts with sodium bicarbonate and releases carbon dioxide. The product is available in several reaction rates, allowing it to regulate the gradual release of carbon dioxide during dough preparation and baking. Further useful properties of this product include texture improvement and overall sensory property enhancement of baked goods.

Primary roles

  • desired volume development based on controlled CO2 release
  • increased tolerance to temperature deviation and process modifications

Secondary roles

  • improved final product appearance – texture, grain, firmness, tenderness
  • improved palatability and moisture retention
  • consistent parameters of final product
  • viscosity control of batter or dough
  • pH control
  • crumb colour control
  • increased formulation tolerance over yeast products
  • increased shelf life

Fosfa offers a wide range of products suitable for many application areas – from large industrial manufactures to small scale production and domestic use.

ProductNameApplicationP2O5 content (%)pH (1% solution)Made in GermanyMade in CzechMore information
SAPP 28Sodium acid pyrophosphate
SAPP 40Disodium Pyrophosphate 40Very fast reaction – used when rapid CO2 release is required, suitable for cakes and donuts 63.0 – 64.53,7 – 5,0
SAPP 22, 15, 10Disodium Pyrophosphate 22Slow action – commonly used in the delayed leavening , especially in chilled dough 63.0 – 64.53,7 – 5,0

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    • cake and sponge products
    • cookies and biscuits
    • doughnuts
    • pastries
    • crackers and snacks
    • muffins
    • pancakes and waffles
    • confectionery
    • tortillas and pizza
    • dry mixes
    • dough conditioners
    • flour improvers

    Thermal Process

    Food Grade Phosphates produced by Fosfa are extremely pure in terms of content of heavy metals and other impurities that usually come from raw materials.

    The contents of these elements in such products are controlled by strict European legislation. In our products, however, their real contents are even much lower than the limits required by the legislation. Our phosphates owe such superior quality in particular to the level of purity of our Phosporic Acid the key raw material from which they are all produced. This level of excellence we could have achieved only thanks to the thermal method we employ in its production.

    The advantages of thermal process

    • Low content of heavy metals
    • Quality in line with all applicable EU legislation

    Thermal process = Eco friendly process

    • Minimum amount of waste during production
    • Emphasis on acid purity

    We are certified for:

    • ISO 9001 (Quality)
    • ISO 14001 (Environment)
    • FSSC 22000 (Food Safety)
    • HALAL
    • KOSHER
    • ISO 50001 (Energy)
    • SEDEX

    Related certification: Fosfa a.s., which handles exports and imports on behalf of Omnisal GmbH, is also certified as AEO-C (Authorised Economic Operator). Omnisal GmbH and Fosfa a.s. are part of FB HOLDING Group. Our food grade phosphates are allergen free, GMO free, BSE/TSE free.

    Please contact our sales representative.