Quality improvement with new lactic acid powder

A leading world producer of lactic acid and lactates has launched a new powder for bakery applications.

“Market demand for lactic acid powder has been growing rapidly” said Alain Bernard, Market Development Manager at GALACTIC.

The powder form of lactic acid is produced by fermentation of sugar, and is perfectly
suited for bakery applications such as cake mixes and other dry mixes like spices and flour.

It is typically used for acidification, flavor enhancement, pH regulation and shelf-life extension.

GALACID POWDER, the commercial name for the product, acts as an acidifier in rye breads, wheat and sourdough breads. It smoothes cake mixes and improves the quality
of bakery products and breads.

It is a loose, free-flowing powder available in several quality grades: 55 or 60%.

The outstanding characteristics of GALACID POWDER, combining high solubility, neutral taste, and easy-processing, lead to applications in a wide range of premium bakery products.