26 04, 2017

Calcium Chloride

Calcium chloride has many uses in baking, including salt replacement. Calcium Chloride What is Calcium Chloride? Calcium chloride is used in the baking industry for many reasons, from an anti-caking agent to salt replacement. It is an inorganic compound with the formula CaCl2. It is solid at room temperature but [...]

10 06, 2015

Leavening Acids

Leavening Acids Also known as baking acids What are Leavening Acids? Leavening acids are a group of organic and inorganic acids which form a component of chemical leavening systems. Chemical leaveners are used to provide volume and characteristic crumb structure in batter cakes and other sweet baked goods. Different leavening acids are [...]

10 06, 2015


Acids What are Acids? Acids are substances that can neutralize alkalis to form salts. When dissolved in water, they release protons (hydrogen ions), reducing the pH and driving it lower than the neutral point of 7.1 They perform a variety of functions in foods and bake systems including acidification, buffering, preservation, gel [...]

7 06, 2015

Cream of Tartar

Cream of Tartar What is Cream of Tartar? Cream of tartar is the potassium acid salt of tartaric acid, otherwise known as potassium acid tartrate or potassium bitartrate. Although it has many uses in food and beverages, it primarily finds use as a component of leavening systems for bakers. Properties of cream [...]

7 06, 2015

Baking Powder

Baking Powder Also known as chemical leavening What is Baking Powder? Baking powder is a chemical leavening agent. Chemical leavening agents added to doughs and batters undergo various decomposition and neutralization reactions to produce carbon dioxide, water vapor and in some cases ammonia.1 These gases are responsible for expansion, flavor, color and [...]


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