Encapsulated Leavening Systems.
Our encapsulated leavening systems control the reactivity of bicarbonate and acid by protecting the components from prematurely interacting.
This can be done through encapsulation of the bicarbonate, the acid, or both.
Controlling the chemical reaction opens-up a host of possibilities, from:
- Increased flexibility during production of batters and doughs
- Adds stability to dry blends and
- Allows for novel textures to be delivered in freezer-to-oven and refrigerator-to-oven products
Features and Benefits.
Enables consistent and high-quality leavening in Refrigerated & Frozen Dough Applications:
Refrigerator to Oven
Improved stability of leavening during refrigerated storage
Full leavening occurs in the oven
Freezer to Oven
Bake straight from frozen
Provide a stable leavening system over extended shelf life
Supplement yeast leavening over frozen storage, to provide reliable & consistent quality
Protect yeast from inhibition caused by pH increase
Applications
Pizzas
Biscuits
Breads
Cookies
Muffins
Preformed Dough
Provides Freeze-Thaw Stability
Supplements yeast leavening lost due to refrigerated and frozen storage
Provides Process Flexibility (pre-baking)
Extended refrigerated storage time of batters/doughs
Improved tolerance to extended floor time
Prevents Premature Reaction
Prevents premature reaction of sodium bicarbonate with naturally acidic ingredients:
Fruit pieces/juices
Chocolate/cocoa
Molasses
Buttermilk
BakeShure® Leavening
Controls
Product appearance, Release of chemical leavening, Outgassing in finished product packaging
Protects
Against unwanted interactions, Leavening performance throughout shelf life, From freeze thaw abuse
Delivers
Superior finished product volume, Improved production flexibility, New product opportunities, Extended product shelf life
