Bakery
Achieving optimal texture in baked goods requires an understanding of how various leavening agents, such as calcium-, sodium-, or aluminum-based acids, affect formulation. These acids may be fast acting, time release, or heat activated, and selecting the appropriate system is essential for delivering the desired product characteristics.
Gluten, the primary protein in wheat, provides structural integrity. Its removal or the inclusion of alternative ingredients can compromise a product’s ability to retain carbon dioxide during baking.
Leavening systems directly impact volume, texture, and crumb structure. Our extensive expertise in leavening and baking technology allows us to develop tailored solutions that overcome texture challenges and meet your specific formulation goals.
Benefits include:
- Fine crumb
- Uniform air pockets and cell structure
- Absence of tunneling
- Improved volume
- Gluten free