You know what a fascinating ingredient is? Baking powder. Why? Because it just sits in your formula UNTIL water is added. This activates a reaction, turning baking powder into a chemical leavening agent. What’s the reaction? When water mixes with the acid (often MCP, SAPP, SALP, SAS or tartaric acid—although phosphate-free varieties are available), carbon dioxide gas [...]
Clean Label Cake What is a Clean Label Cake? A clean label cake is labeled with fewer, recognizable ingredients. So, alternatives must be found for artificial preservatives, flavors, colors, or sweeteners when making these cakes.1 Types of cakes that have been commercialized as clean label include: Batter-based cakes like layer, chocolate, Devil’s Food, [...]
Sodium Aluminium Phosphate (SALP) Also known as Sodium Aluminium Phosphate Acid What is Sodium Aluminium Phosphate? Sodium Aluminium Phosphate (SALP) is a food additive and a leavening acid. It is a white to colorless powder and is considered a slow reacting leavening acid with a neutralizing value of 100.1,2 In baking, SALP [...]
