Petro Tarh Pars, specialist in producing sodium bicarbonate, commonly known as baking soda for almost 16 years, exporting its production to more than 40 countries worldwide. (Such as CIS countries, East Asia, Uzbekistan, Africa continent, MENA countries, Russia and so on.
Production quality optimizers have been used for all products and manufactured items of the bakery and confectionery food industries, including breads, biscuits, cakes and other similar products, which are part of the food basket of every household in the world.
These optimizers, used in the food industries, are divided into two general groups, including chemical and natural optimizers. Baking Soda is a natural salt compound, composed of the bases of sodium ion and bicarbonate ion, having no side effect.
Baking soda reacts with the ingredients of dough of breads, biscuits and sweets such as stes, cream of tartar, lemon juice, yogurt, vinegar, etc. and the result of this reaction is the release of carbon dioxide (in the form of gas).
The gas causes the dough to integrate, thicken and become spongy. This property of gas emission and improved quality of dough and sponginess contribute to the maximum desired value of the baking powder. The point is that baking soda is considered as the main raw material for baking powder.
In Europe, in addition to using the baking soda fermentation properties in the cake, pastry and fresh dough industries (pizza dough and donut dough), it is also used as a food additive bearing the code of E500.
Signup today to claim your Discount. Get Started before it's too late!
