SAS is used for heat-activated leavening in baking powder and also has applications in tortilla processing, particularly in Central and South America,
Budenheim’s new production line in Monterrey, Nuevo Leon, México opened earlier this month.
Uta Ebel, marketing manager at Budenheim, told BakeryAndSnacks.com: “Industrial bakers take advantage of formulas using SAS because they want the batter to held its leavening strength until it is placed in the oven."
“The usage of SAS leads to optimized heat-activated leavening and CO2 will not be released during bench time.“
“Over the last decades, Budenheim gained experience in the production of SAS. Due to two production lines, the company can guarantee a reliable supply,” she continued.
The new site
Ebel was asked the cost of the new facility and its production capacity, but she said the company was not sharing this information.
Budenheim said its new line does not show differences neither in both physical and chemical properties, nor in performance as a leavening acid, compared to the product made in its former production line.
The site has Food Safety System Certification (FSSC) 22000 and since May 2011 the site is already certified to ISO 22000-2005.
Budenheim claimed its SAS offering Budal 2402 improves the shelf life stability of baking powders due to its anhydrous form and coarse particle size.
The company added that its SAS gave a homogenous crumb to the baked goods due to the retarded raising action.
Budenheim has a workforce of approximately 1.000 employees and generated revenues of several hundred million Euros in 2010.
On top of the Mexican plant, the company has sites in Germany, China, the US, India and Spain.