What are the best chemical raising agents used to make cakes?
what are the best chemical raising agents to use in cakes that give the required fluffiness and a light texture? Also are there any replacements that could be…
- Anmolpreet Kaur reply
Sodium bicarbonate (Baking soda)
- Gabriel reply
There are many different options that you can use. In my opinion the election of leavening agents depend on diverse aspects such as temperature, product, moisture, etc. For exampl…
- Yuri Nasbath reply
In cakes the peculiarities of leavening acid is what dictates you how to select the best materials for intended purpose. if you want uniform crumb pure structure the use of faster…
- Food R&D Emeritus reply
Cake quality with Regards to appearance, texture ,and volume is the result of balance combination of selected leavening agents, emulsifiers, gums and the right flour. The best flo…
- Wayne Van Nieuwenhuizen reply
Greetings Gabriel, Could you perhaps also explain, single and double action baking powder?
- Rachel reply
What does the number after SAPP mean? 36? 28? 22?
- Wayne Van Nieuwenhuizen reply
There are different strengths of this material. 40 means it is a fast reacting leavening phosphate agent. It has a dough reaction rate of 37 42. The number 28 or grade is the most…
- Food R&D Emeritus reply
AFAIK There are slower grades of SAPP ( SAPP 16 and SAPP 22). made by Budenheim Fabrik of Germany, but used only in specialist baking powder. They are supposed to replace the slow…