30 11, 2021

Leavening Agent

Leavening Agent What is Leavening Agent? A leavening agent is an ingredient whose main function is the production, inclusion, and entrapment of gas (air or CO2) in a dough or batter. One obvious function of leavening agents is the expansion of dough or batter to produce a volume increase which improves product [...]

30 11, 2021

Dimagnesium Phosphate

Dimagnesium Phosphate Also known as Magnesium hydrogen phosphate and Magnesium phosphate dibasic What is Dimagnesium phosphate? Dimagnesium phosphate (DMP) is a food additive used in baked goods as a leavening agent and nutritional supplement, specially in infant formulations.1 As an acidulant in baking powders, it has a neutralizing value of 40 and [...]

15 06, 2021

Self-rising Flour

Self-rising Flour What is Self-rising Flour? Self-rising flour is all-purpose white flour with added baking powder and, sometimes, salt. This category of flour is very practical for home bakers who are getting started with cakes and muffin preparations or just don’t have enough time to start a recipe from scratch. Self-rising flour [...]

16 10, 2020

Scones

Scones Also known as quick bread or American-style biscuits What are Scones? Scones are a type of quick bread made with chemically-leavened dough. Baking powder is the preferred leavening agent, and they are usually enriched with eggs, milk, dairy fat and sugar. Inclusions such as fruit, nuts or chocolate are often included. [...]

6 05, 2020

A Leavening System for Frozen Doughs and Batters

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: Baking powder Baking soda Fumaric acid Vinegar powder [...]

12 08, 2019

The Science of Encapsulated Baking Powder

If you work with frozen or refrigerated dough or batter, you are probably familiar with encapsulated baking powder. And for good reason! The ability to release chemical leavening systems on demand is a game changer for products that sit and thaw for long periods of time. What all does encapsulated baking powder do? Provide consistent leavening following [...]

16 04, 2019

Cake Donuts

Cake Donuts Also known as chemically-leavened doughnuts What are Cake Donuts? Cake donuts are amongst the most iconic and most popular U.S. bakery products. They are made from a cake batter that is chemically-leavened and fried to develop its traditional taste and aroma. Given their formulation and processing, cake donuts are one [...]

13 08, 2018

Baking Powder’s Role in Baked Goods

You know what a fascinating ingredient is? Baking powder. Why? Because it just sits in your formula UNTIL water is added. This activates a reaction, turning baking powder into a chemical leavening agent. What’s the reaction? When water mixes with the acid (often MCP, SAPP, SALP, SAS or tartaric acid—although phosphate-free varieties are available), carbon dioxide gas [...]

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