Tortillas and Dough

In tortillas and breads, whether they are corn or wheat flour, fumaric acid acts as a texture improver due to its unique reducing properties. Fumaric acid breaks the disulphide bonds in the elastic protein gluten in bread dough; this turns the dough softer and more machineable improving its texture and lowering the energy consumed during kneading

Fumaric acid also acts as a leavening agent in cakes, muffins, pancakes, waffles, donuts and crackers. It can be added to frozen dough to yield lighter products and to prevent crystallization of the phosphates found in some baking powders.

Fumaric acid provides instant flavoring in sour dough and rye bread eliminating the need for fermentation in flavor development, in such a case, a dry mix of ingredients may be added.

It gives stability to egg albumen whipping.

Fumaric acid extends shelf time due to the synergy demonstrated with most products used in baking like preservatives.
CWS Fumaric Acid is a way to avoid the use of warm water during the preparation of products that contain fumaric acid like flour tortilla and other bakery products.