Dispatches from IBA 2012
Control raising agents for sodium reduction, says Campden BRI
This content item was originally published on www.bakeryandsnacks.com, a William Reed online publication.
In this podcast from IBA 2012 in Munich, Germany, Gary Tucker, head of baking and cereal processing at Campden BRI, discusses how manufacturers can cut sodium levels by getting the correct proportion of acid and base to generate adequate levels of CO2 to level the product.
Cutting sodium in baked goods has risen in prominence over the last five years in Europe as national authorities such as the Food Standards Agency in the UK have set guidelines for manufacturers. See HERE.
Here, Tucker talks about ways to slash sodium in bread, cakes and biscuits through PH measurement and encapsulation.
