Leavener

Have you ever wondered the secret behind the fluffiness of cakes and soft feel of your brownies? all this is credible to the leavening agents that are utilized while preparing these. A leavener is any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product. The leavener-biological, chemical, or even mechanical-reacts with moisture, heat, acidity, or other triggers to produce gas that becomes trapped as bubbles within the dough.

Leaveners are therefore agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Baking powder, baking soda and yeast are the most common leaveners used today. Some foods, such as angel food cake and sponge cake, are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake. Some typical biological leaveners are beer, buttermilk, ginger beer, kefir, sourdough starter, yeast, and yogurt. Chemical leaveners include baking powder, baking soda, monocalcium phosphate, sodium aluminum phosphate, sodium acid pyrophosphates, other phosphates, ammonium bicarbonate, potassium bicarbonate, potassium bitartrate, potassium carbonate, and hydrogen peroxide.

Leaveners are in an ever-increasing demand in the food and hotel industry. To facilitate these needs, we list down suppliers of leaveners. There is something for every need and budget in this database!