Thursday, October 13, 2011
What is best choice of leavening acid for batters and doughs that must withstand long refrigerated or frozen storage?
The leavening ingredients in unbaked batters and doughs can prematurely react during refrigerated or frozen storage resulting in a loss of product volume and quality during the subsequent bake. Levn-Lite®
is one example of a heat activated leavening acid that would resist premature reaction during storage. Please contact our Food Specialists to discuss your applications.