Monday, December 05, 2011
Is there a good “all purpose” leavening acid that can be used for most applications?
There is a wide range of baked products that utilize chemical leavening. Because of differences in flour strength, ingredient proportions, batter viscosity, emulsifier system, etc. it is very difficult to specify one leavening acid for multiple uses. It is always best to create a tailor-made leavening system for any baked product. This will allow the product formulator to use one or several leavening acids to create the exact product characteristics that are required. The ICL Performance Products LP technical group will be glad to help you find the best leavening system for your special product.