Leaveners cause a foaming action which lightens and softens doughs and batters. These products incorporate bubbles into dough mixtures, which create holes in the dough, leaving a light and fluffy finished product.
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Bake-Well Release Agents
Specialty Base and Mixes
Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional blends containing enzymes, emulsifiers, minerals and vitamins. The company...