Kudos Blends can help bakers achieve the 2010 and 2012 target salt levels in cakes and other flour confectionary products.

With the revised targets for sodium reduction now confirmed by the FSA, manufacturers of cakes and chemically leavened breads etc are under pressure to make the required reductions before the 2010 deadlines.

Baking powders are one of the major contributors of sodium to chemically raised goods and the choice of which, is key to meeting the new targets.

Kudos Blends offers an extensive range of low sodium baking powders, which can reduce the sodium contribution from raising agents by up to 50% without affecting product quality. In many cases, this is enough of a reduction to meet the 2010 targets without major reductions in the added salt level. Technical Manager, Michelle Briggs says ‘switching to a low sodium baking powder is the simplest option to reduce salt levels whilst maintaining end product quality and shelf life. Many of our customers have now made a successful change and are well on their way to meeting 2012 targets. Here at Kudos we work with customers to identify the salt contributors and then adjust the recipes and ingredients to achieve the required levels’ By using unique grades of potassium bicarbonate in combination with a variety of food phosphates, Kudos has created an extensive range of low sodium baking powders with the functionality and process characteristics similar to standard baking powders. This gives the customer unrivalled choice, meaning no compromises have to be made. Salt reduction targets can be achieved without affecting product quality.

For further information, please contact the Kudos team on 01299 271333