Maxx Performance

Optimizing Ingredients

Rise to every application challenge

Our proprietary microencapsulation technology enables you to overcome everyday product challenges, like:

  • Leavening control
  • Dough conditioning
  • Shelf life extension
  • Flavor delivery
  • Moisture control
  • Microbial protection
  • Acidification

Add nutrients that add value

Vitamins, minerals, proteins, enzymes, fibers and plant extracts—Maxx offers you the perfect custom blends across a wide range of bakery applications. Clean Label, PHO-Free, Non-GMO and Gluten-Free solutions are also available.

If the ideal blend for your product doesn’t exist yet, we’ll develop it for you!

9 ways our blends benefit bakers

Maxx baking powder blends can boost your applications in a variety of ways:

  1. Prevent premature leavening by keeping the sodium bicarbonate separate from the acid
  2. Control delivery by protecting the sodium bicarbonate from acidic components in the formulation
  3. Protect the leavening acid from alkaline components in the formulation, such as alkaline (Dutch) cocoa
  4. Eliminate the need for cornstarch and other flow agents to save cost and provide greater stability during storage
  5. Reduce sodium (by 50%) and aluminum by replacing SAPP or SALP with MCP and controlling the rate of reaction
  6. Control the rate of reaction of any organic acid to improve overall leavening (and formulate from a wider range of acids)
  7. Protect yeast performance from extremes in pH that may result from the presence of free leavening agents
  8. Control translucency in tortillas by protecting the sodium bicarbonate from fumaric and other acids
  9. Eliminate “dusting” in applications where fine particle sodium bicarbonate is desired for quick dissolution

Three of our most popular blends include:

  • Sodium Bicarbonate + MCP
  • Sodium Bicarbonate + SAPP
  • Sodium Bicarbonate + SALP

Freshly baked ideas to delight your consumers

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See what Maxx microencapsulation can do for you!