Baking Powder

Baking powder is an chemical leavening agent made of a combination of acids with a base (often sodium or potassium bicarbonte) designed to give off carbon dioxide gas during mixing and baking of doughs and batters. This topic discusses the varieties (i.e., fast acting baking powder, slow acting baking powder and double acting baking powder) and the uses of baking powder (i.e., aerating, leavening) for bakeries, food manufacturers and food product designers.

Chinese Pork Buns

Chinese buns (bao) are on-trend yet still a little unconventional. This version, distributed frozen, focuses on ingredients from Northern China, where pork, wheat and cabbage are common. ...More
Yesterday
Posted in Articles, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Chocolate-Dipped Almond-Honey Nougat Bites

Like cupcakes and doughnuts, gourmet cookies have become trendy, with innovative ingredients and flavors coming into play, as seen in this bacon pecan chocolate chunk cookie. ...More
September 9, 2011
Posted in Articles, Bakery / Cereal, Flavor
Reducing Sodium, Maintaining Flavor and Functionality

Hypertension problems seem to be going into hyperdrive, as is the push to reduce the sodium content in processed and foodservice foods. ...More
June 28, 2010
Posted in Articles, Bakery / Cereal, Flavor, Sauces / Gravies / Soup
Going Nuts for Baked Goods

An increasingly crowded baking case and a fickle market make it harder for “plain” baked goods to stand out. Food product developers need to add something a little extra special, and nuts, with their added flavor, texture and protein, help their products stand out. Thanks ...More
April 21, 2010
Posted in Articles, Bakery / Cereal
Sodium Shakeout: Salt and Health

On June 13, 2006, the American Medical Association (AMA), Chicago, issued a statement taking the food industry to task for, in the words of AMA board member J. James Rohack, “their current practice of adding unhealthy amounts of sodium to their products.” The group then ...More
June 26, 2007 By Kimberly J. Decker, Contributing Editor
Posted in Articles
High-Profile Flatbreads

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April 1, 2005
Posted in Articles, Bakery / Cereal
Baking Ammonia: The Other White Leavening Agent

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September 1, 2004 Klaus Tenbergen and Heike B. Eghardt
Posted in Articles, Bakery / Cereal
Taking Restaurant Brands Retail

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June 1, 2001 Betty Hogan
Posted in Articles
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July 1, 1999
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Viva Tortilla

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February 1, 1999
Posted in Articles, Bakery / Cereal