Slow-Acting Leavening Agent for Controlled Rise

RHBulk Monocalcium Phosphate Anhydrous (V-90) is a heat-activated leavening agent that provides precise control over your baking process. Unlike fast-acting leaveners, V-90 activates during baking when exposed to heat, giving you extended working time and a controlled, reliable rise perfect for professional-quality results.

Why Choose V-90 Anhydrous?

• Slow-Acting Formula – Activates during baking heat, not during mixing, for extended dough handling time
• Precise Timing Control – Ideal for recipes requiring delayed leavening action
• Consistent Results – Delivers reliable lift and tender crumb structure every time
• Professional Grade – Trusted by commercial bakeries for quality and performance
• Versatile Application – Works in a wide range of baked goods and formulations
• Bulk Value – Food-grade ingredient at wholesale pricing

V-90 vs. Monohydrate: Which to Choose?

V-90 Anhydrous (this product): Slow-acting, heat-activated. Best for recipes where you need extended working time or delayed rise during baking.

Monohydrate: Fast-acting, activates immediately when mixed with liquid. Best for quick breads, muffins, and recipes requiring immediate leavening.

Perfect For:

• Yeast-raised breads and rolls
• Layer cakes and sheet cakes
• Pastries and Danish
• Biscuits requiring flaky texture
• Self-rising flour blends
• Recipes with extended mixing or resting times

How to Use:

Use V-90 in combination with baking soda in your recipes. The anhydrous formula activates when exposed to baking heat, providing a controlled rise during the baking process. Typical usage is 1-2 teaspoons per cup of flour, or follow your specific recipe guidelines.

Storage: Store in a cool, dry place in an airtight container to maintain effectiveness.

INGREDIENTS: Monocalcium Phosphate