Breads

Project Description

Breads are generally high in sodium content due to salts from leavening acids in addition to NaCl crystals. However, it is difficult to remove salt from bread as it has 3 functions: Texture, flavor, shelf life

Reduction/Replacement

Camlow™ BP uses a different carrier to maintain gluten structure and overall texture of bread. We have successfully reduced sodium by 40%

Benefits

Clean-label flavor enhancer, Non-GMO, low cost in use

Recommended Dosage

0.4% Camlow™ BP on flour weight

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