Encapsulated Citric Acid
Strength: 60%, 85%, 72%
Application: Flat Bread, Pan Bread, Tortilla
Encapsulated Sorbic Acid
Strength: 50%, 70, 85%
Application: Bread, Buns, Dry cakes
Encapsulated Sodium Bicarbonate
Strength: 70%, 80%
Application: Bread, Buns, Dry cakes
Encapsulated Sodium Diacetate
Strength: 70%, 80%
Application: Bread, Buns, Dry cakes
