Overview
The Pell™ Low Sodium Baking Powder Range is developed from naturally sourced materials, offering a modern solution for reducing sodium content in baking. This range is ideal for health-conscious consumers and industries looking to offer reduced-sodium products without compromising on quality. The formulation is designed to meet various industry needs, providing a reliable, lower-sodium alternative in baking applications.
Pell™ K-wik
A single-acting baking powder with a fast reaction rate.
Pell™ K-lassic
A medium reaction product for multiple bakery applications.
Pell™ K-Rise
A slow gas release powder, enhancing product consistency.
Pell™ K-Rise GF
A gluten-free option improving product texture and quality.
Pell™ K-Bake
A delayed release formula for enhanced process tolerance.
Pell™ K-Bake GF
Gluten-Free, A delayed gas release product, for improved process tolerance.
Pell™ K-Donut
Double-acting baking powder with a medium reaction, ideal for donuts.
Pell™ K-Burst
Double-acting blend perfect for muffins and doughnuts.
Pell™ K-Preservit
Single-acting, enhancing preservation and crumb texture.
Pell™ K-NS
Double-acting baking powder with 0% sodium for cookies, biscuits & dough products.
Pell™ K-NS GF
Gluten-free, sodium-free powder suitable for cookies and biscuits.