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New chemical leaveners, new formulations

Published Saturday, October 01, 2005

Chemical leavening dates back to the late 18th century, when it was discovered that the reaction between sodium bicarbonate and an acid produces carbon dioxide (CO2). More than 200 years later, chemical leavening manufacturers continue to discover new systems and applications to improve formulation and processing characteristics of bakery food formulas. Many of these new systems allow bakers to formulate and manufacture products that satisfy increased demands for healthful and convenient bakery foods. Often times, the leavening system’s role in these new product formulations is overshadowed, which creates processing difficulties. For example, trans-fat reformulations are ...

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