I manufacture frozen and refrigerated doughs that I want to become more shelf stable. How do I delay leavening during preparation and processing?
Maxx Performance has a range of optimized leavening ingredients with different granulation sizes that have performed effectively in similar systems to accomplish the exact goals you are after. These range from sodium bicarbonates, sodium aluminum phosphate, mono calcium phosphate and others. Note that we also have the capability to tailor make an ingredient that will work in your application.