Chemical leavening

9 March 2022

The use of chemical leavening is of all day and ages and sometimes shaped by traditions. Due to convenience sometimes certain leavening agents are replaced and, after a while sometimes, accepted by consumers. In all cases leavening is done by a salt based carrier of carbonate or carbon dioxide sometimes in combination with an acid to facilitate optimal production of CO2-gas during baking. The dominant sources for these salts are:

Chemical leavening

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