Calcium sulfate has a wide range of applications in the production of bakery, pastry and confectionary products. As a dough strengthener and leavening improver, it has a positive effect on yeast fermentation, it increases starch solubility, shortens dough development time, increases protein stability and supports leavening by yeast.
As an acidity regulator, it can reduce the pH of bakery and confectionery products and helps increase the shelf life, thus offering the opportunity to partially substitute sugar as a natural preservative.
As an enzyme catalyst for baker’s yeast it optimises bread’s evolution and flavour, especially the case of gluten-free baked goods.
Prevents dough from becoming sticky
Improves porosity (more uniform, less holes) and bread crumb features
Reduces sourdough fermentation time in starter cultures