Calcium Carbonate is used in Biscuits manufacturing for providing a substitute of calcium to the body. Calcium carbonate is a food additive used for a variety of reasons in the bakery i.e. in biscuits and cookies.
Let us discuss the functions of calcium carbonate in biscuits.
What is the Function of Calcium Carbonate in Biscuits & Cookies
- In cakes, it may be used to react with acids to form carbon dioxide as part of the leavening system.
- In bread, it is used frequently as a yeast nutrient.
- It can also be used as a pH regulator in dough conditioners.
- In other applications, it is used as a dietary supplement to increase the calcium content of the baked product.