Need to get a better rise out of your baked foods? Yeast, sourdough and chemical leaveners can do the job.

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Leavening sans sodium

- Potassium bicarbonate gives equal performance as its sodium counterpart, plus a bit of sweetness.

Images from BakingTech 2017

- ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’

Getting creative with yeast

- Bakers yeast not only leavens baked foods but also serves them functionally to enable creative solutions.

pH's role in color

- Different leavening acids result in a variety of crust and crumb colors.

Benefiting from chemical leavening Part 3

- To get chemically leavened formulas to work right, you must select the optimum leavening system.