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

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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.

Benefiting from chemical leavening part 2

- Making the right choice is essential to finished quality

Chemical leavening in three acts

- Chemical leavening affects products before the oven, in finished products and on the shelf.