Raising agent that allows cakes to rise under the conjugated action of moisture and heat, does not leave alkaline residues, which avoids saponification. Gives maximum and consistent output without colouring pastry .
Pastry , yellow pastry , biscuit making, etc...
• DOSE PER kG OF FLOUR :
• shortbread, butter biscuits (15 g),
• Cakes, madeleines (25 g),
• Chou paste (20 g).
