On Thursday 14.2.2019 at 5 pm LOCATION: Our stand in Hall 5 – stand 435. We will talk about: – why potato starch is the best native starch for organic processors– how to use our native protein concentrates based on Brown Peas and Fava Beans. Speaker: Janis Garancs, Aloja Starkelsen Ltd After the Seminar we will…
functionality
Organic Baking Powder with Cream of Tartar
When we developed the Certified Organic Baking powder last year we used Monocalcium phosphate as the fast-acting acid component in the Baking Powder. Monocalcium phosphate is the commonly used acid in conventional baking powders, it functions well and it is not too expensive. However many of our customers asked for a baking powder using Cream of Tartar…