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 [...]
Forever causing reactions in baking science, chemical leavening systems are essential to a number of baked goods. Typically made up of a food-grade base, a leavening acid, and an inert filler like starch, they must be blended at just the right ratio into your formula for success. Here to dive into the science of [...]
Chemical Leavening Formulation Also known as baking powder formulation What is Chemical Leavening Formulation? Chemical leavening formulation is the process of preparing a chemical leavening system. It typically consists of a food-grade base, a leavening acid, and an inert filler like starch. These must be blended at the correct ratio for optimal [...]
Encapsulated Baking Powder What is Encapsulated Baking Powder? Encapsulated baking powder is a release-on-demand chemical leavening system. It's micro-compartments of baking powder (core) surrounded by a coating (wall). By creating this barrier, the entrapped material is prevented from dissolving prematurely in the dough or batter, thus allowing optimal leavening control and dough/batter [...]
Baker's Ammonia Also known as Ammonium Carbonate, Hartshorn Salt or Baker’s Salt What is Baker's Ammonia? Baker’s ammonia is an alkaline chemical leavening agent used in the baking industry. It is an alternative to the commonly used baking soda and baking powder. Typically, Baker’s ammonia is associated with unique crispness and light [...]
Lye or caustic soda is commonly used for dipping pretzels. Lye Also known as Sodium Hydroxide What is Lye? Lye, or caustic soda, is a mixture of sodium hydroxide and water. This strong alkaline compound is used sparingly in baking due its dominate properties. While stronger solutions of lye have [...]
Pretzels Also known as hard pretzels What are Pretzels? Pretzels are uniquely shaped baked snacks manufactured from a lean and stiff fermented wheat flour dough. They are typically treated with a sodium hydroxide or other alkali salts prior to baking and topped with coarse or Kosher salt. They are available in a [...]
Dicalcium Phosphate Dihydrate (DCPD) What is DCPD? Dicalcium phosphate dihydrate (DCPD), or CaHPO4·2H2O, is a leavening salt that transfers into an acid when it contacts water and heat. This allows its reaction with bases to produce gas in batter-based products, such as cakes or muffins. One of the characteristics of DCPD is [...]
Bases, like sodium bicarbonate, are chemical substances which react with acids to neutralize them. Bases What are bases? Bases are chemical substances which react with acids to neutralize them. The terms ‘base’ and ‘alkali’ are often used interchangeably, although not accurately. While both substances can neutralize acids, alkalis are a special [...]
Sodium Acid Pyrophosphate (SAPP) Also known as disodium diphosphate What is Sodium Acid Pyrophosphate (SAPP)? The leavening acid, sodium acid pyrophosphate (SAPP) is an important component of double acting baking powder as well as self rising flour. SAPP reacts in stages and is desirable in baking applications for its slow action. Properties [...]
