Many bakers turn to chemical leavening systems to ensure a proper rise or lift in their baked goods. But some care must be taken to avoid triggering a pre-reaction when using these ingredients. While moisture control is imperative, acidic ingredients can also present challenges to formulators. Learn how to manage risks during the leavening process and safeguard products from potential quality issues.
With baked goods coming in all shapes and sizes, there’s a lot of dough spread out across grocers’ food departments. Leavening is a critical component of the baking process, contributing to the light, aerated-nature of most baked goods. Bakers must choose the leavener wisely, as it is not a one-product-fits-all-applications ingredient. Arm & Hammer™ offers targeted leavening ingredients suited to meet most baking requirements.
