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Home /Expertise/FAQs/faq021

Frequently Asled Questions

​Does ICL have any leavening acids for reduced sodium baking?

​The LEVONA® family of unique leavening acids provides controlled release and targeted rate of reaction. A good source of calcium that contributes no sodium, Levona delivers finished products that are tender with uniform cell structure, clean flavor profile and ideal volume. Levona is available in four grades to meet specific manufacturing needs: Allegro, Brio, Mezzo and Opus. Our regionally available BEKABAKE® specialties are formulated to improve various bakery applications such as leavening systems for mixes and baking powder, for flour and dough conditioning. Please contact our Food Specialists to discuss your applications.