Calcium Acid Pyrophosphate (CAPP) is an anhydrous phosphate salt. Calcium Acid Pyrophosphate is used mainly as a raising agent in the baking industry, particularly in quick breads and sweet bakery products. CAPP can be used in baking powder, cakes, muffins, biscuits, pancakes, waffles, donuts, whole grain bread, crackers, refrigerated and frozen (yeast) doughs, and for dough strengthening. It is also utilized as a complementary nutrient source for calcium, which can potentially improve the nutritional content of the food it’s used in. No health studies currently argue against the use of Calcium Acid Pyrophosphate. In addition, CAPP can be used as a poultry scald agent to remove feathers from poultry carcasses.