FOOD ADDITIVE
High purity gypsum is utilised in the formulation of flour improvers, for the making of bread, biscuits and any other flour based products.
It is a carrier for the minerals, vitamins, enzymes and iron that are added with the flour. A premix of these materials is generally made which is then added to the flour. Gypsum is also used as a calcium supplement.
It can be used in industrial bakery or it can be added to bread mixes that are supplied direct to customers to ‘bake their own’ bread. The presence of gypsum is thought to improve the texture of the dough in baking. Gypsum is used as a coagulant agent for firming soy milk, to produce Tofu.