Baking & Snack - December 2024 - 84

featured technical expert Q&A
Rob Berube
Arm & Hammer Performance, Church & Dwight
Fifty-year food industry veteran Rob Berube began his career at a
co-manufacturer specializing in consumer packed goods.
" It was particularly rewarding to have a role in bringing iconic
brands to market, " Berube said. " Midway through my career, I
transitioned to a role in technical support for the business-tobusiness
group at Church & Dwight. "
Berube has spent the last 24 years at Arm & Hammer, a division
of Church & Dwight. He's held various supporting and leading
roles in quality, product development and regulatory affairs,
and today serves as Arm & Hammer's technical sales manager.
" The diverse product portfolio, particularly prominent in baking
applications, presents continuous learning opportunities and
new challenges on a daily basis, " he said.
Berube graduated from Saint Anselm College with a bachelor's
degree in chemistry. He later completed a master's degree in engineering
management at New England University.
He is also heavily involved in the industry, serving as a member
of the American Chemical Society, the Institute of Food
Technologists, the American Society of Baking and the Cereal
and Grains Association.
What benefits can potassium bicarbonate
bring to a formulation?
Potassium bicarbonate is an excellent choice for reducing the sodium
content in formulations while simultaneously enhancing
nutritional labeling by increasing potassium levels, which are often
lacking in the average diet. It offers the same functionalities as
sodium bicarbonate (baking soda), including leavening, effervescence
and buffering but without the sodium content.
What bakery applications is potassium
bicarbonate well-suited for?
In bakery applications, potassium bicarbonate serves as a leavening
agent by generating carbon dioxide. This gas is produced either
through a reaction with a leavening acid or independently as the
oven's temperature increases. The formation and expansion of carbon
dioxide bubbles creates voids in the dough or batter, causing
the baked goods to rise and achieve the desired form and texture.
How can potassium bicarbonate help
bakers reduce their sodium content?
Several potential sources of sodium are present in typical baked
good recipes, including salt, various leavening acids and baking
soda. Due to its significant impact on taste and other formulation
functions, salt often cannot be entirely removed. Similarly,
the elimination of sodium-based leavening acids can affect the
84 Baking & Snack December 2024 / www.bakingbusiness.com
Reflecting on some of his
proudest career accomplishments,
Berube said he was pivotal
in improving food safety standards
at Arm & Hammer.
" I played a key role in bringing Arm
& Hammer's manufacturing locations
into compliance with the Global Food Safety
Initiative, and our local teams have excelled at maintaining increasingly
rigorous standards, " he said.
Looking forward, Berube said providing healthy, nutritional
food to a growing population amid climate change will be one of
the industry's biggest challenges.
" Innovations in agriculture, the development of novel nutritional
sources, advancements in processing techniques, enhanced
understanding of microbiome support and improvements in
packaging, preservation and distribution will all be critical components
in meeting this challenge, " he explained.
Here, Berube shares how bakers can improve the nutritional
profile of their products using potassium bicarbonate.
timing of leavening gas release, potentially compromising the
quality of the finished product. Potassium bicarbonate can be
used as a complete or partial replacement for sodium bicarbonate
to achieve sodium reduction targets without adversely affecting
product taste or texture.
How does potassium bicarbonate boost the
nutritional profile of baked goods?
Replacing sodium bicarbonate with potassium bicarbonate enhances
the nutritional profile in two significant ways. First, it allows
for a reduction in total sodium content by up to 50%. Second,
it increases potassium levels - a nutrient often deficient in diets
- by 7.9% of the Daily Value. This straightforward formula substitution
provides a dual benefit, improving the overall nutritional
quality of the product.
How will a formulation need to be adjusted when
working with potassium bicarbonate?
Based on the molecular weight difference between sodium and
potassium, it would typically be anticipated that 19% more potassium
bicarbonate is required to achieve the same release of
carbon dioxide. However, due to the unique properties of Kudos
Blends' Koda 50 and Koda 100 Potassium Bicarbonate, offered by
Arm & Hammer Performance, direct one-for-one replacement of
sodium bicarbonate is often feasible. In such cases, the amount
Church & Dwight
http://www.bakingbusiness.com
Baking & Snack - December 2024

Table of Contents for the Digital Edition of Baking & Snack - December 2024
