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 [...]
BakeShure® Fudge Brownie Ingredients In Baker's Percent: (%) Cocoa Powder, Natural - 50% Salt - 1.8% BakeShure® 681 - 1.75% Eggs (room temp) - 112% Vanilla - 6% Butter (melted) - 130% Sugar - 225.5% Patent Flour - 100% Processes 100 Gram Flour Batch Makes One 9X9 Pan Preheat [...]
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 [...]
Chemically-leavened Frozen Goods What are Chemically-leavened Frozen Goods? Chemically-leavened frozen goods are intermediate bakery products that instead of being baked after mixing and forming, undergo freezing or blast freezing. This is to extend their shelf-life and provide stability to key functional ingredients, allowing them to be shipped to distant markets. They encompass [...]
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 [...]
