To ensure proper texture in baked goods one must understand the impacts of formulating with different calcium, sodium, aluminum or magnesium based leavening agents. Leavening acids can be fast acting, time acting or even heat activated.
The proper selection is critical to achieve desired baked product characteristics. The main protein in wheat, Gluten provides structure in baked products. The removal of gluten or addition of other ingredients can impact the ability of the product to hold and retain carbon dioxide.
Selection of the leavening system directly impacts volume, texture, and crumb. Extensive knowledge of leavening and baking technology allow us to create unique solutions to formulate around texture challenges.
Overcoming challenges to deliver:
- Fine Crumb
- Uniform air pockets and cell structure
- Absence of tunneling
- Improved volume
- Gluten free