The HWS fumaric acid references we offer are the best allies for pH regulation and preservation of your products.
The tortilla market has faced new challenges such as increasing the shelf life of the finished product, reducing sodium and additives, among others. In line with these new trends, Addimentum S.A.S has developed a line of microencapsulated products that contribute to improving the performance and yield of the product.
SYSTEMKAP®, microencapsulated fumaric acid, acts as a reducing agent in the early stages of kneading, serving as a texture enhancer. By breaking the disulfide bridges in proteins, it makes the dough smoother and more malleable, reducing the energy consumed in kneading.
SYSTEMKAP®, effectively controls both the dough's and tortilla's pH, facilitating the action of fungal inhibitors like sodium or calcium propionate. This promotes product preservation and extends the shelf life.
With SYSTEMKAP®, you can reduce the use of sodium bicarbonate by up to 30% in a base formulation without impacting the product's taste, as well as reducing the use of leavening agents compared to conventional products used in baking powders, thanks to its neutralization value.
SYSTEMKAP®, controls its reaction rate with the other components of the dough, allowing you to use less baking powder, sodium bicarbonate, and non-encapsulated fumaric acid. This results in a reduction of raw materials and, consequently, of process costs.
- Wheat and corn tortillas
- Pita bread
- Pizza crusts
- Frozen dough