Guide to Chemical Leavening Agents

The right combination of yeast with leavening agents can increase productivity in the baking industry by modifying the fermentation step and reducing proofing time – proper leavening action can improve shelf life, loaf volume, crumb texture and flavor. In this guide, learn about:

Biological Leaveners

Learn why biological leaveners like baker's yeast can be unstable and reduce product shelf life.

Chemical Leaveners

Learn why chemical leavening agents like baking soda, baking powder & monocalcium phosphate suffer from premature release and pre-reaction with other ingredients.

Slow Release Agents

Learn how the use of encapsulation to create slow release leavening agents offers control over leavening action in variety of refrigerated and frozen dough products. Learn how this method prevents premature leavening, results in less dough waste, and creates finished goods with better texture and longer shelf life.

© 2016 Maxx Performance Inc

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