INNO RISE FOR BAKING

Achieving successful baking results indeed relies on the proper leavening of baked goods, as it affects their texture and taste significantly. Leavening Stabilized Citric Acid agents play a crucial role in this process by creating gas bubbles in the dough or batter, making the baked goods rise. These agents come in various forms, and their selection depends on the specific recipe and desired results. We have developed leavening agents with specific activation properties to meet the needs of bakers and food manufacturers. Tailoring leavening agents to activate precisely as desired can significantly enhance the quality and consistency of baked goods.

Providing a one-stop solution for leavening needs in the bakery industry is a significant advantage for both large-scale and artisan bakers. Your approach to classifying leavening agents based on their resistances and offering two broad classes is likely to simplify the selection process for your customers and help them achieve consistent and predictable results in their baked products. Then leavening agents are specifically formulated to remain inert during the blending process in food production. This characteristic is important because it allows for a smooth and consistent flow on the production line.