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 [...]
Double-Acting Baking Powder What is Double-Acting Baking Powder? Double-acting baking powder has two types of acids, which react at different times during baking. The reaction adds volume to baked goods that don't have acid in them, such as cookies or cakes. Baking powder is a leavening agent that contains a combination of [...]
Glucono Delta-Lactone Also known as GDL or D-gluconic acid-δ-lactone What is Glucono Delta-Lactone (GDL)? Glucono delta lactone (GDL) is a natural organic acid that is part of chemical leavening systems. It reacts slowly but steadily with sodium bicarbonate and is fully activated by oven heat.1 It is also a key component in reduced [...]
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 [...]
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 [...]
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 [...]
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 [...]
Monocalcium phosphate (MCP) is used in baking as a fast-acting leavening acid. Monocalcium Phosphate (MCP) What is Monocalcium Phosphate (MCP)? Monocalcium phosphate (MCP) is a leavening acid commonly found in baked goods. It has a neutralizing value of 80 and is very fast acting. It's used in conjunction with baking soda to provide [...]
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 [...]
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 [...]
