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

showing 1-16 of 16 articles

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.

Deciphering the alphabet soup

- When it comes to leavening acids, being able to interpret acronyms is critical.