Chemical Leaveners / Baking Powders
Yeast is not the only leavening agent used
in baking. Some products are raised using chemical leavening agents which
are also known as baking powders. These products include tortillas, many
types of cakes,
cookies, pancakes and waffles.
Chemical leaveners produce gas when a carbon dioxide source and an acid are mixed together and come into contact with water. The gas forms bubbles that are trapped in the batter or dough and then expand during baking to form the holes that are retained in the finished product.
A chemical leavener is a dry blends of:
AB Mauri has an ingredient factory in the USA in Greenville, TX, which has specialist plant for manufacturing chemical leavening agents. In addition our lab in St Louis, MO, USA has experts who are skilled in understanding the chemistry of leavening ingredients and their impact on leavening activity and are able to control both the speed and phasing of the leavening activity. Your local technical contacts can draw on this expertise to help you with any leavener opportunities.
Product range varies by country - contact your local AB Mauri company for more information about the products available in your market.
Back to Bread Ingredients
Chemical leaveners produce gas when a carbon dioxide source and an acid are mixed together and come into contact with water. The gas forms bubbles that are trapped in the batter or dough and then expand during baking to form the holes that are retained in the finished product.
A chemical leavener is a dry blends of:
- bicarbonate of soda
- leavening acids
- filler
- single-phase leaveners
- balanced dual-phase leaveners
- late on-set leaveners
- complex leaveners for frozen dough systems
AB Mauri has an ingredient factory in the USA in Greenville, TX, which has specialist plant for manufacturing chemical leavening agents. In addition our lab in St Louis, MO, USA has experts who are skilled in understanding the chemistry of leavening ingredients and their impact on leavening activity and are able to control both the speed and phasing of the leavening activity. Your local technical contacts can draw on this expertise to help you with any leavener opportunities.
Product range varies by country - contact your local AB Mauri company for more information about the products available in your market.
Back to Bread Ingredients