Raising Agent Technology

Michelle Briggs – Technical Sales Manager

Australian Society of Baking

28th October 2015

Agenda

• What do raising agents do?

• Key ingredients

• Raising agents in the factory environment

• Handling and storing raising agents

• Sodium reduction solutions

What do raising agents do?

• Reacts to provide gas bubbles

• Increases product volume

• Gives a uniform cell structure

• Achieves a light & airy texture

Makes product customers want to eat !!

How do they do it?

Acidulant + bicarbonate CO2 + H2O + Reaction

salts

The key ingredients - Acidulants

• Sodium acid pyrophosphate

• Monocalcium phosphate

• Sodium aluminium phosphate

• Calcium acid pyrophosphate

The key ingredients - Bicarbonate

• Sodium bicarbonate

• Potassium bicarbonate

• Ammonium bicarbonate

Raising Agents

What Types are Available?FAST ACTING

• Chemical reaction begins when

powders are wetted out: moisture

activated

• Majority of gas release occurs

during batter/dough preparation or

holding stage

• Less gas to come off during baking

Raising Agent Systems

What Types are Available?

SLOW ACTING

• Chemical reaction starts in the oven, not when wetted: heat activated

• Stable batter, unaffected by warm batter temperatures or hot weather

• The majority of gas is released in the oven, optimising product volume

FIZZY EXPERIMENT!!

Raising Agent Systems

What Types are Available?

DOUBLE ACTING

• Combination of fast and slow

reaction gives benefit of both

• Need to consider back of pack

labelling

Take home message…..

Acidulants control the

reaction speed

Bicarbonates provide gas

USING RAISING AGENTS IN

THE FACTORY

ENVIRONMENT

The Ideal Bakery Process

Gas generation to correlate

with starch set point…

Effect of premature gas release

• Changes in batter viscosity

• Can cause issues with pumping and

depositing if batter thickens

• Changes in dough aeration

• Excessive gassing during a dough

rest can weaken the dough causing

collapse

• Loss of end product volume

• Dense eating texture

WHAT ELSE CAN RAISING AGENTS

INFLUENCE?

Shape and texture

• Fast acting – flatter tops, open

texture

• Slower acting – peaked tops, finer

texture

WHAT ELSE CAN RAISING AGENTS INFLUENCE?

pH

Acidic crumb

• Paler crumb

• Enhances preservative action

Alkali crumb

• Darker crumb colour

• Rustic appearance

CAKES!!

Handling and using raising agents

Good Manufacturing Process

• Store in cool, dry conditions

• Once opened, re-seal bags or transfer to

air-tight container where possible

• Avoid adding direct to liquid ingredients

• Where possible pre-blend dry ingredients first

• If pre-blend not possible, use bulk ingredients

as a barrier

SODIUM REDUCTION

Health Star Ratings…..

of growing importance

Average sodium levels

Product Ave sodium level –

level – mg/100g

UK 2017 target

Savoury biscuits 805 520

Sweet biscuits 229 220

Muffins 366 170

Pancakes 359 450

Cakes 310 170

* Data taken from FSANZ analytical survey on 2009

Sources of sodium in baked goods

SODIUM CHLORIDE100% sodium as salt

RAISING AGENTSUp to 50% sodium as salt

The key ingredients - Acidulants

• Sodium acid pyrophosphate

• Monocalcium phosphate

• Sodium aluminium phosphate

• Calcium acid pyrophosphate

The key ingredients - Bicarbonate

• Sodium bicarbonate

• Potassium bicarbonate

• Ammonium bicarbonate

Carbonates – the gas carrier

ESSENTIAL – The particle size

― Got to have a fine particle size

― Localised areas of high pH from coarse particles

― Easily seen with indicator solution

― Can affect taste

Hydrophobic Potassium Bicarbonate

• Water repellent powder

• Improved stability, even in humid conditions

Cue Demonstration

Vanilla Cake - sodium reduction possible

Ingredient Weight in

Recipe (g)How much sodium?

With sodium bicarb With potassium bicarb

Flour 29.6 - -

Sugar 22.7 - -

Egg 15.7 - -

Margarine 15.0 - -

Water 10.9 - -

Other ingreds 4.5 - -

Salt 0.3 0.120 0.060

SAPP 0.75 0.153 0.153

Sodium bicarb 0.55 0.151 0

TOTAL sodium 0.424g/100g 0.213g/100g

TOTAL (as salt) 1.06g/100g 0.53g/100g

Potassium - why it’s essential in the body

Maintains

healthy bones

Aids in waste

removal

Aids nerve

impulses

Manages blood

pressure

Efficient

cognitive

function – O2

to the brain

Helps muscles

contract

What is the recommended limit?

• ANZ’s average potassium consumption currently = ~ 2800mg/day

• WHO target of 3510mg/day aiming to:

‘..increase potassium intake from food to reduce

blood pressure and the risk of cardiovascular disease,

stroke and coronary heart disease in adults.’WHO. Guideline: Potassium intake for adults and children, Geneva, World Health Organization (WHO), 2012.

10 = 3510mg

Summary

• Raising agents are highly functional

• Think about process when developing

new products

• A simple swap to KUDOS Potassium

Bicarbonate can reduce sodium content

by up to 50%