A micro-encapsulated leavening system is now an essential ingredient in shelf stable frozen and refrigerated dough and cake batter formulations. They are designed to release the leaveners into the system in response to triggers such as temperature or moisture. A few you’ll find in baking are:
This is used in products such as frozen or refrigerated dough, batter, cookie dough, pizza, and tortillas, as well as dry mixes.
How does it work as a leavening system?
Leavening agents are typically encapsulated in a fat or lipid material. Then, their release is activated when the coating melts during baking. Here’s a list of main coating lipids used in encapsulated baking powder and their melting ranges:
What’s the difference between fluid bed coating and spray cooling?
In the fluid bed process, solid core particles (baking powder) are air-fluidized in a closed chamber while being sprayed with atomized molten lipid droplets. As the droplets come in contact with the solid particles, they spread onto their surfaces and further solidified by cooling. Continuous fluidization and spraying lead to fat coalescence into one integral hardened film when cooled. One drawback of fluid bed coating is the generation of low bulk density particles.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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