Getting the Perfect Rise
High quality baked products require proper leavening to give a light texture. The fundamentals of baking powder functionality are based on the chemical reactions between an acidulant and carbonate base.
This reaction liberates the carbon dioxide gas needed to aerate or leaven the baked products. Controlling this reaction is the key to maximising functionality and our expertise in both the chemical and baking industries has allowed us to do that. We understand the gas release profiles for different bakery products and we have developed a range of powders for each one.
Different products need different gas release profiles, and selecting the right baking powder for the job will influence the shape and appearance of the baked goods.
Kudos Blends recognise the influence that leavening has on individual applications and our extensive range has been especially developed to meet specific needs.
Different products need different gas release profiles, and selecting the right baking powder for the job will influence the shape and appearance of the baked goods.
Kudos Blends recognise the influence that leavening has on individual applications and our extensive range has been especially developed to meet specific needs.
