It’s easy to have a love-hate relationship with oils. They are a fundamental part of formulas—from improving dough handling, to extending shelf life, to adding texture and flavor. But with low-fat, PHO-free products in demand, it can be a challenge to find one that gets the job done. One highly functional and versatile oil is palm oil. 5 [...]
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 [...]
Fermentation What is Fermentation? Fermentation is an anaerobic biological process that converts sugars and starches into simpler substances. In baking, it causes yeast and bacteria to convert sugars into carbon dioxide, among other things. This is what causes the dough to rise. Besides dough, fermentation is also used for the production of: [...]
