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 used?
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Sodium bicarbonate (Baking soda)
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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 example, for sponge cake I use Sodium bicarbonate with SAPP (Pyrophosphate Sodium and Aluminium) but if you do not have SAAP you can use SAS (Sulfate of Sodium and Aluminium) or SALP (Phosphate of Sodium and Aluminium) or even I can make a combiantion between of Baking Soda with (MCPM) (Monocalcium Phosphate Mono hydrate).
In my humble opinion I would try to define % of baking soda of your product need and then try to use different leudants agents that could help you ( individually or mixed) the idea is try to develop your own baking powder according your requirements.
If any of this is unfamiliar to you, please let me know.
Cheers
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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 grade of SAPP 36 will promote it.The standard grade of SAPP like the SAPP28 as well as slower SAPP 22 will create a coarser crumb structure.This is also exhibited by the slow sodium aluminum sulfate (SAS) or sodium alum leavening acid.
Dicalcium phosphate dihydrate also creates open crumb structure.
In contrast the use of slow Sodium aluminum phosphate (SALP) creates a fine crumb structure.
Often leavening acids are not used alone with the exception of SALP…Its used in combination with monocalcium phosphate monohydrate to generate CO2 while in mixing stage.Some baking powder that uses only one type of leavening acid ( combining SAPP of different reaction speed), SAPP 22 and SAPP32 or 36) for the same purpose.
For general cake application the common blend of MCP/ SAPP28 is satisfactory. For highly emulsified cake batter the presence of Aluminum ions will create better contour and more stable cake batter .So tge presence of SALP or SAS is recommended.
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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 flour for soft ,finer crumb and moist cakes is high ratio cake flour often chlorinated.to a pH of 4.6 to 4.8.
The use of emulsifiers like cake gel, powdered emulsifier ,and emulsified shortening and oils futher enhance the quality.
For optimum texture and stability the use of gums like CMC,Xanthan and guar is recommended along with modified starches…
Now it should be processed in an equipment that ensure uniform aeration either using standard planetary mixers with paddle and whisk attachment or by semi automatic pressure whisk ( Morton ), Oakes and Mondomix
The baking process is controlled ,as well as post bake operations to ensure a high quality product.
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Greetings Gabriel,
Could you perhaps also explain, single and double action baking powder?
What does the number after SAPP mean? 36? 28? 22?
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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 common. Roy highlighted that there are slower than 28
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 acting SALP due to the health ISSUE with aluminum in foods.
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