Baking & Snack - February 2019 - 72

CHEMICAL LEAVENING

Getting the most out of a chemical
leavening system requires a thorough
understanding of the process and the
finished product a baker is looking for.
bakery, ICL Food Specialties. "Think about when you
want the gas produced and what is the situation."
Bakers should also consider what happens after the
product is made. What is the packaging like, and how
long will the baked good sit on a store shelf or in the
consumer's pantry? Both factors will impact the choice
of leavening agents.
The rate of reaction, pH and neutralizing value of
these ingredients will all come into play, and product developers need to balance the formula to get all the benefits of chemical leavening without any negative impacts
on taste or color. With the assistance of knowledgeable
ingredient suppliers, bakers can find the right leavening
compound for their products.

Out-of-the-box vs. custom
Both ready-made baking powder and customized leavening have their ups and downs, and it's ultimately up
to the baker to decide which will serve the product best.
The hallmark of baking powders is that they are easy
to use. "Baking powders are formulated to deliver the
complete release of carbon dioxide in a balanced sys-

tem," said Mary Thomas, senior research and development manager, Delavau Bakery Partners by Lesaffre. "A
baking powder is one ingredient that a bakery needs to
manage from raw material ordering to ease-of-scaling at
the bowl." As a result, baking powders allow bakers to
save time, money and potential mistakes.
They also take the burden of formulating off the baker. "Baking powders can be developed for specific applications, which can make selection and evaluation easier,"
Dr. Book said. "The optimum proportions of acid and
base are already calculated. The formulator doesn't need
to understand the details of the math involved in working with leavening ingredients." When using a customized chemical leavening system, a bakery needs to be
equipped with people who understand how to balance
the formula with those two-or-more ingredients.
Because of their ease-of-use, ready-made solutions
can be the right decision. "Prepared baking powders
make it easier to ensure consistency with less hassle
and waste," said Jabin Olds, senior scientist, breads,
rolls and bakery applications, Corbion. "And they require less inventory overall, making them ideal for
smaller bakeries or those who are looking to minimize
their overhead costs."
While a general baking powder may be the correct
choice for standard muffins, cakes and smaller bakeries, there are products, however, that require a custommade system rather than an off-the-shelf baking powder.
"If a baker needs a more targeted timing of CO2 release,
they will select individual components to give them the
desired gas release profile," Ms. Thomas said. By choos-

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producing soft wheat products that have been exceeding
customers' expectations. Throughout the years we have
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white and red wheat ﬂour and clean soft white, red, and
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KNAPPEN MILLING COMPANY
110 S. Water Street | Augusta, MI 49012
269-731-4141 or 1-800-KNAPPEN | Fax: 269-731-5441
www.knappen.com

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Baking & Snack - February 2019

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