The functional strengths of certain leaveners—whether natural or chemical—serve as primary drivers for decision-making

Historically, bakery product developers’ main goal when selecting appropriate leaveners for a specific application was simply to attain a specific desired outcome every single time. Consistency mattered. Targeted finished-product attributes for the most part revolved around density, volume, spread, and stack height. The functional strengths of certain leaveners—whether natural or chemical—served as the primary drivers for decision-making. Read more.

Levin, Amelia, and Alexia Ciarfella. “The Rise of Clean Label Leavenings.” Prepared Foods RSS, Prepared Foods, 9 June 2021, http://www.preparedfoods.com/articles/125644-the-rise-of-clean-label-leavenings.