Baking & Snack - April 2024 - 59

Typically, a custom system includes a base, such as
sodium bicarbonate, and one to three acids, such as
monocalcium phosphate, sodium acid pyrophosphate or
sodium aluminum phosphate, Yin said.
" The baker chooses ingredients based on the product
and processing attributes, such as early or late reaction;
the regulatory requirement (no aluminum, for example);
and health concerns like low sodium, clean label, etc., "
she said.
Yin added that when developing a custom system,
bakers should inquire about the origin and quality of
their ingredients, their compatibility with recipes, potential
allergens, shelf life, storage requirements and costs.
" Based on their specific needs, they should ask if the
supplier offers quick-reaction or delayed-reaction acids
for precise leavening control, " she pointed out. " For lowsodium
products, it's important to check if there are potassium
or calcium-based alternatives available, ensuring
the ingredients align with their baking standards and
health considerations. "
Bright said ingredient suppliers must ask bakers the right
questions when approaching a
new custom system, especially
as it relates to their processes,
formulations,
desired endproduct
characteristics
and applications.
Bakers who don't
know how to balance their
leavening systems can encounter
problems.
" If the baker is not knowledgeable
about leavening acid neutralizing values and how to use
this knowledge to balance the sodium bicarbonate, there
is a good chance of error when balancing the leavening
system, " Livvix said. " If the system is not balanced, there
could be off flavors, undesirable color or coarse texture
of the finished product. "
Custom chemical leavening systems can be a good fit
for applications that have certain challenges. These specially
designed systems can ensure bakers get the rise
they need when they need it.
*
Bakers must find the
right mix of ingredients
to achieve a balanced
leavening system.
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