Reducing sodium through chemical leavening can be simple with the right roadmapBy Charlotte AtchleyUnderstanding a bakery product’s chemical reaction and desired characteristics can provide the signs to effective reformulation.
Removing sodium from chemical leavening has challengesBy Charlotte AtchleyUnderstanding the finished product’s needs and other ingredients can provide a way to avoid pitfalls.
Chemical leavening provides another path for sodium reductionBy Charlotte AtchleyApplications like crackers, cookies, muffins and pizza crust can benefit from replacing sodium-based leavening systems.
