The role of food phosphates in bakery production
· Valerii Korolko · 6 min read
What food phosphates are in bakery products
Imagine dough as a LEGO set. Each brick in this set is a tiny particle of flour, water, yeast or another ingredient. For this set to be strong, rise well and have a good texture, it needs a special "glue". This "glue" is food phosphates.
Acid phosphates are well-known raising agents. Their reaction with sodium bicarbonate leads to a controlled release of gas, which helps to improve the volume, appearance and taste of cakes and pastries.
Food phosphates are not just additives but real helpers for bakers. They perform several important functions. What exactly do they do?
- Strengthen the dough: they help the proteins in the flour bind together better, making the dough more elastic and strong. This means the bread will hold its shape better during baking and will not be crumbly.
- Improve volume: they help the yeast work more efficiently, so the dough rises faster and better. This makes the bread softer and airier.
- Retain moisture: they help to retain moisture in the dough, so the bread stays fresh for longer and does not go stale.
- Improve flavour: they can enhance the natural flavour of bread, making it richer.
Which phosphates are used in the baking industry?
The most commonly used are monocalcium phosphate, dicalcium phosphate, tricalcium phosphate and their blends. These substances are safe for health and approved for use in food production worldwide.
To its customers, Prodservis offers acid phosphates from the Belgian manufacturer PRAYON:
- SODIUM ACID PYROPHOSPHATE: PRAYLEV PYRO (E450i), SLOWPYRO (E450i), FASTPYRO FG (E450i) – the most versatile raising agents, as they can be adapted to different rates of leavening:
- SLOWPYRO (E450i) has a very slow leavening rate and is used for chilled biscuits and biscuit dough.
- PYRO (E450i) has a moderate leavening rate and is used in wheat tortillas and wraps, retail mixes, biscuit mixes and raising agents.
- FASTPYRO (E450i) leavens quickly and is used for producing raising agents for home use (home bakers usually bake immediately after preparing the dough) and for small cakes (short baking time).
PRAYLEV PYRO (E450i), SLOWPYRO (E450i), FASTPYRO FG (E450i) are ideal for
- bakery mixes;
- cakes, doughnuts and various pastries;
- industrial and home raising agents (stable in hot climates).
- CALCIUM PHOSPHATES (PRAYLEV Aerocal 308 and DCP).
PRAYLEV Aerocal 308 has the fastest action and is ideal:
- for snacks, crackers, biscuits, sponge cakes, wafers, cakes and pancakes;
- for retail and industrial sales of raising agents;
- as a dough conditioner;
- for acidifying dough to enhance the action of a mould inhibitor (calcium propionate) or to reduce α-amylase activity;
- for preventing "rope" formation in bread.
DCP dihydrate is unique because it is activated at a temperature of 60°C (140°F) and is ideal for:
- frozen dough and batters;
- self-rising pizza dough;
- microwave mixes;
- dietary foods and energy bars for enriching the body with calcium.
Natural colourants in the baking industry
The main sources of natural colourants are: fruits and berries (blueberries, beetroot, carrot, turmeric, etc.), vegetables (spinach, broccoli, cabbage), plants (turmeric, saffron, paprika) and algae (spirulina).
Natural food colourants give bread an attractive appearance and emphasise its naturalness. For example:
- Turmeric: for a golden shade.
- Beetroot: for a rich pink or burgundy colour.
- Carrot: for an orange colour.
- Spinach: for a green shade.
How do food phosphates improve the quality of bakery products?
Why is it important to use high-quality food phosphates for the production of bread and bakery products?
- Higher yield of finished products: thanks to phosphates, more bread can be obtained from less flour.
- Improved organoleptic properties: bread with phosphates has a more pleasant taste and better texture, and keeps for longer.
- More consistent results: phosphates help to avoid fluctuations in product quality, even if production conditions change.
- Longer storage: bread stays fresh for longer and does not go stale.
- Attractive appearance: natural colourants give bread an aesthetic appeal.
- Wider range: by using different combinations of phosphates and colourants, it is possible to create products of various colours and flavours.
Trends in the use of food phosphates and natural colourants:
- Increased functionality: phosphate manufacturers are developing new products with a broader spectrum of action, which not only improve the quality of bread but also have additional functional properties, for example antioxidant or prebiotic ones.
- Individual approach: given the variety of flour types, recipes and technological processes, an individual approach to selecting phosphates for each specific case is becoming increasingly important.
- Environmental friendliness: phosphate manufacturers are paying attention to the environmental aspects of producing and using their products.
- Combination of different technologies: manufacturers combine traditional technologies with new ones to obtain unique products.
- Health safety: an important aspect is ensuring the safety of food phosphates for consumers. Manufacturers adhere to strict quality and safety standards.
Challenges and prospects
- Despite the numerous benefits, the use of phosphates in the baking industry comes with certain challenges:
- Regulation of use: in many countries there are restrictions on the use of phosphates in food products, due to their potential impact on health.
- High cost: new functional phosphates can be more expensive than traditional ones.
- Complexity of selection: the optimal choice of phosphate depends on many factors and requires in-depth knowledge of technological processes.
But despite these challenges, the use of phosphates in the baking industry continues to develop. It is expected that new, more effective and safer phosphates will appear in the future, and more precise methods of their dosing and application will be developed.
Where to buy food phosphates and natural colourants in Ukraine?
Food phosphates and natural colourants can be purchased from specialised companies that sell food additives. For many years, Prodservis has been the official distributor of food phosphates from the Belgian company Prayon. Certified products combined with technological support from specialist technologists are the guarantee of the highest quality of your products.
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