Melting Point- 350^o^^ C
Boiling Point- 370o C
Molecular or Ionic- Ionic Compound
Molecular Geometry- Trigonal Bipyramidal
Description- White Crystalline Powder
Uses- Usually used as a flour improver for strengthining the dough and allowing the dough to rise higher
Useful Information-If too much is added or if the bread isnt cooked long enought or not the right temprature, then a residual amount will remain, which may be harmful if consumed.