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 [...]
Vinegar Also known as acetic acid or ethanoic acid What is Vinegar? Vinegar is a sour-tasting liquid used as a leavening agent, pH regulator, acidulant, preservative, antimicrobial agent and dough improver.1,2 Molasses and alcohols from cereals, grains, and fruits are the basic substrates for making vinegars. The production process depends on the [...]
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 [...]
Sponsored by ICL Food Specialties Take a deeper dive into chemical leavening in part two of our look into the systems help so many baked goods produce the final perfect texture and structure. Chemical leavening systems are essential to a number of baked goods. Blends, like baking powders, are typically made up of a [...]
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 [...]
Fumaric Acid Also known as 2-butene-dioic acid trans What is Fumaric Acid? Fumaric acid is an organic acid found widely in nature. It is a colorless, odorless, crystalline powder with tart-fruity taste. The least expensive food acidulant, it’s a clean label food additive used in beverages, baked goods, confections and dessert mixes [...]
Crackers What are Crackers? Crackers are baked goods characterized by their low moisture content, hard bite and long shelf-life, compared to bread and buns. They come in an infinite variety of shapes, colors, flavors, textures and composition. As with other baked goods such as cookies and English biscuits, crackers have a low [...]
Muffins What are Muffins? A muffin is a chemically-leavened, batter-based bakery product. It’s formulation is somewhere in between a low-ratio cake and quick bread. Muffin batter is typically deposited or placed into deep, small cup-shaped pan before baking. This gives the finished product a special “cupcake” or “mushroom-like” shape.1,2 Characteristics of muffins [...]
Batter Mixing What is Batter Mixing? Batter mixing is a process in which basic cake ingredients are mixed to form a smooth, aerated and semi-fluid mass that can be poured or deposited into pans. Batter mixing is quite different from dough mixing. This is because the water, fat, sugar and egg levels [...]
Keto Baking What is Keto Baking? Keto baking is the making of bread and other baked goods by replacing wheat flour with low-carbohydrate sources and other functional ingredients. It is practiced by individuals following the strict low-carb ketogenic diet. Keto baking demands the use of alternative ingredients and processing methods. The corresponding [...]
