Leavening systems in Baking

SALP is a term for Sodium Aluminium Phosphate, that is used in baking powder as a leavening acid in baked goods.

SALP works well in many baking applications because it has a delayed reaction and then will give a very strong rise in the oven upon heating. So a cake batter can be made and held (without too much carbon dioxide release prior to baking) and this will still result in strong leavening once it is baked. SALP is traditionally used in sponges, muffins & scones for example.

Budenheim have developed two leavening acids that replace SALP in baking powder systems. The reason they have been developed is that as from the 31st January 2014 SALP will no longer be able to be used in Europe in any baking application other than Battenberg cakes.

Levall AS100 and 200 have been developed to replace SALP and are based on Calcium Phosphate. Levall AS100 in particular has a very delayed reaction, like SALP, and yet the neutralisation value is comparable to SAPP (another type of phosphate commonly often used in baking powder). A lower neutralising value means a higher dosage of phosphate for a given level of bicarbonate. They provide the following benefits:


1)  Provides a light aerated texture and high volume.
2)  Is pleasant to the palate and has a neutral flavour without 
     affecting the taste of the end product.
3) Levall AS100 has a delayed reaction (ROR) of 13 and a  
     neutralisation value of 65 – 70%.
4) Levall AS100 delivers a source of Calcium.

Levall AS200

1)  Levall AS200 has a neutral flavour.
2)  Levall AS200 is for use in double acting systems with a  
     slow rate of reaction and a neutralisation value (NV) of 55 – 60.
3) Levall AS200 is a source of calcium and is also sodium free.

Time will come that SALP will not be allowed to be used in New Zealand and we at Sherratt Ingredients have an option available to you today.

If you would like further information on this or any other leavening agents or systems please do not hesitate to contact us today.