Pakmaya, one of the world's major producers of bakers' yeast and bread improvers, reaches millions of people every day by providing the food industry, as well as individual households, with top-quality baking products. Since the opening of its first plant in 1973, Pakmaya's market share has been growing at a phenomenal rate. Pakmaya products are currently sold in over 100 countries, including, of course, Turkey where it is the undisputed market leader. All Pakmaya plants use state-of-the-art technology which is kept up-to-date by closely monitoring the latest developments in the food manufacturing and fermentation industries. Pakmaya invests a significant proportion of its income into research and development. Every stage of production is automated and quality-controlled to ensure strict conformity with exacting standards. Pakmaya was awarded an ISO 9001:2000 certificate by the TÜV Rheinland certification body in 2003.
Sodium bicarbonate, referred to as "baking soda" is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with one or more acidic phosphates or cream of tartar. Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables that contain more nutrients. However, it is still used in Asian cuisine to tenderise meats. Baking soda may react with acids in food, including Vitamin C (L-ascorbic acid). It is also used in breadings such as for fried foods to enhance crispness.