US 2020/0352177 Al  6  Nov. 12, 2020  [0145]  Precipitants increase the Neutralising Value of cer› tain Acidulants, such as SAPP, SALP and mono and di  sodium or potassium orthophosphates, wherein the  pKa  of  one of the hydrogens is normally too high to contribute to  the leavening effect.  It  has been found that water soluble  calcium or magnesium salts of acids sufficiently strong to  react with bicarbonates can react with all the Replaceable  Hydrogen, up to a  pKa  of about 14, releasing an equivalent  amount of the conjugate acid. This has the effect of sub› stantially increasing the Neutralising Value oftheAcidulants  [0138]  Preferably the D50 of the milled product prior to  sieving is less than 200µ, more preferably less than 150µ,  most preferably less than 120µ, but greater than 70, most  preferably greater than 90µ. Preferably the product is sieved  to remove particles greater than 300µ, more preferably  greater than 250µ. We do not exclude the possibility of  obtaining the desired particle size directly by selecting a mill  with a very narrow size distribution, such as a universal mill,  e.g. a turbine and screen mill.  [0137]  We have found milling to reduce the D50 to a level  sufficient to avoid localised inhomogeneities in dough gen› erally causes caking problems and excessive fines. The  product may be milled to a D50 greater than that required to  reduce all the coarse particles, and removing the latter by  sieving. The sieved particles may be recycled. We particu› larly prefer to mill to a D50 between 50 and 300µ,  and sieve  to remove at least those particles greater than 400µ.  [0144]  Examples of suitable salts include non-acidic  organic salts such as salts of formic, acetic, fumaric, lactic,  citric, aconitic, itaconic, citraconic, tartaric, adipic, ascorbic,  malic and/or lactobionic acid, and inorganic salts such as  chlorides and sulphates. Mixtures of salts are often pre› ferred. The Precipitant may be selected at least partly for its  organoleptic effects. Thus chlorides with sodium bicarbon› ate give rise to sodium chloride in the product, which is  desirable in many recipes.  It  enables the preservative and  taste benefits of salt to be obtained without adding extra salt  and so increasing the sodium content. Sodium chloride may,  however, be unacceptable in other recipes, and many of the  other available alkaline earth metal salts have similar posi› tive or negative effects depending on the recipe.  [0136]  The D50 of the bicarbonate is preferably less than  200µ,  more preferably less than 150µ,  even more preferably  less than 100µ. However to minimise caking, and avoid  excessive dust, we prefer that the D50 is greater than 35µ,  more preferably greater than 40µ, even more preferably  greater than 50µ, most preferably greater than 60µ.  [0135]  The bicarbonate is preferably milled to a particle  size substantially all less than 500µ. Preferably, in order to  avoid visible spotting in batter based products, the particle  size is all less than 400µ. To avoid spotting in dough based  products we particularly prefer a particle size all less than  250µ,  but to avoid impaired shelf life of the end product the  particle size is more preferably all less than 200µ, most  preferably less than 150µ.  [0143]  Mixtures of calcium and magnesium containing at  least 1, preferably at least 2, more preferably at least 3, still  more preferably at least 4, most preferably at least 5% by  weight calcium may be used and may perform similarly to  calcium. Zinc is mildly acidic and seems unlikely to be  commercially attractive, except as a minor component in  admixture with calcium and/or magnesium, e.g. for nutri› tional purposes. Aluminium is not currently recommended  on health grounds. All references herein to calcium are to be  construed wherever the context permits as including cal› cium, magnesium and mixtures thereof.  [0142]  Magnesium salts, and especially those of strong  acids, lower the pH that can be obtained using most acidu› lants. The relative effectiveness of calcium and magnesium  in this respect depends mainly on the solubility of their salts  with the Acidulant. Generally calcium is more effective than  magnesium. However in pyrophosphate systems, where  both metals form very insoluble salts, they are equivalent.  Calcium is more effective in orthophosphate systems, nei› ther produce a big effect with citrates and both form soluble  fumarates, and do not significantly affect the pH of fumaric  acid systems or of GDL.  [0141]  The Precipitant is preferably a Non-acidic calcium  salt. Magnesium alone is a relatively ineffective precipitant  for carbonate. The surge in carbon dioxide evolution in the  latter stages of baking that is one of the most important  features of our invention is smaller with magnesium,  requires higher levels of the salt and occurs later in the  baking process.  [0140]  The Precipitant  [0139]  Particularly in the case of potassium bicarbonate,  we prefer bicarbonate that has been coated to inhibit caking  and/or degradation by atmospheric moisture or premature  interaction with the Acidulant. Coatings may comprise alka› line earth metal carbonates, silicon dioxide and/or anionic  surfactants, such as alkali metal or alkaline earth metal  soaps. Particularly preferred are hydrophobic coatings as  described in EP 2 547 211.  [0134]  The actual amount of bicarbonate used in practice  varies according to the particular recipe. The amount  required with leavening systems of our invention may  typically be at least 10% greater than that normally recom› mended, preferably at least 20%, more usually at least 30%  greater, but less than 70%, usually less than 60%, more  commonly less than 50% greater. In systems according to  our invention containing Acidulants the amount of bicar› bonate can often be reduced compared to conventional  recipes.  [0133]  The Precipitant reacts with the bicarbonate to pre› cipitate one mole of calcium carbonate for each mole of  carbon dioxide. Therefore in Acidulant-free systems the  carbon dioxide evolved is only about half that obtained in  conventional leavening systems. This necessitates the use of  increased amounts of bicarbonate, relative to flour, to obtain  an equivalent leavening effect. However, the increased effi› ciency with which the bicarbonate is used at least partly  compensates for any carbon dioxide trapped.  [0132]  The alkali metal bicarbonate may be lithium, but is  preferably sodium or, most preferably, on health grounds as  well as slightly better leavening, potassium bicarbonate.  Ammonium bicarbonate is effective, but is not widely used  in bakery. Mixtures of bicarbonates may be used. Alkali  metal carbonates do not evolve carbon dioxide in the pres› ence of Precipitants, unless Acidulants are also present,  however the term "bicarbonate" as used herein includes  hydrates and double salts of bicarbonate, such as sodium  sesquecarbonate, although such double salts are relatively  inefficient and are not recommended, since they may require  up to three times the amount of Precipitant to precipitate all  the carbonate.  [0131]  The Bicarbonate 