It effectively minimizes the baking process to only one stage. The same manufacturer also offers a microencapsulated salt enrobed in vegetable oil that can be added to a basic dinner roll mix as a leavening helper. Raw sorbic acid (as opposed to its more familiar salts, sodium sorbate, potassium sorbate, and calcium sorbate) has long been used as an anti-microbial for inhibiting bread mold, but when microencapsulated for greater time-release, it can also extend shelf-life and improve dough texture and volume in pan bread by increasing the overall retention of leavening gas during the baking process. Microencapsulation is an example of such a technological “tweak” and one manufacturer recently released a microencapsulated leavening agent to deliver a more consistent rise. Ingredient technology can allow for combinations of leavening agents that might not have performed as well in previous formulations due to interfering factors. Another one, potassium bicarbonate is not currently permitted in organic products, even though it has positive health perception as a low-sodium option. Synthetic leaveners permitted for use in organic products include: ammonium bicarbonate, calcium phosphates, monocalcium phosphate monohydrate (MCPM), anhydrous monocalcium phosphate (AMCP), dicalcium phosphate dihydrate (DCPD), sodium acid pyrophosphate (SAPP, also known as disodium pyrophosphate), and sodium aluminum phosphate (SAP). While developers research less “controversial” leavening ingredients to substitute and meet clean label standards, to qualify a product as “organic” provides additional challenges as many synthetic and non-synthetic leaveners are simply not permitted for use in organic or even “natural” labeled products. It should be noted that phosphate leaveners are considered safe at the levels used in commercially made food products and that, in many cases, shifts in public perception drive accommodation. At the forefront of this shift, industry is focusing on the removal of leaveners that contain phosphates in order to offer “no artificial/preservative” claims. There are many leavening agents that must be replaced to meet the clean label expectations of consumers. These help baked goods achieve and maintain a fluffier texture by timing the gas release perfectly during manufacturing. On the other end, commercial baked muffins, especially those that need to go through a process of prebaking or baking, freezing, packing, transporting, thawing, and handling before even making it to an oven to finish or reheat, call for a more complex, often custom mixture of chemical leaveners, including baking soda ( sodium bicarbonate), sodium acid pyrophosphate, and monocalcium phosphate, to name a few. The functional strengths of certain leaveners-whether natural or chemical-served as the primary drivers for decision-making.Īt the simplest end of the leavening spectrum, homemade crêpes need not much more than eggs and heat in order to trap air bubbles for just the right springy touch of lift. Targeted finished-product attributes for the most part revolved around density, volume, spread, and stack height. Clean Label, PHO-Free, Non-GMO and Gluten-Free solutions are also available.Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Vitamins, minerals, proteins, enzymes, fibers and plant extracts-Maxx offers you the perfect custom blends across a wide range of bakery applications. Our proprietary microencapsulation technology enables you to overcome everyday product challenges, like:
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