Encapsulated Leavening System Improves Baked Goods
posted on June 8, 2009
Clabber Girl (Booth 2154) has introduced the InnovaPhase line—an encapsulated leavening system with flexible control—which allows bakers to not only control leavening reaction but also the timing of multi-staged release leavening. Commercial bakeries benefit from better control, consistency, and stability over both the process and finished product.
One product in the line is InnovaYield, a specially formulated dough conditioner for use with frozen batter and dough applications. The dough conditioner increases dough height and improves overall yield, consistency, and quality of the finished goods.
Another product is InnovaFresh, a preserving system that controls the chemical reaction and produces a lower pH, reduces moisture absorption, and extends the shelf life of finished goods. Other benefits include improved appearance, excellent crumb texture, reduced materials costs and wastes, and greater profits.
Clabber Girl also announced the debut of InnovaFree Baking Powder, developed in conjunction with Innophos (Booth 3013) and its CAL-RISE sodium-free leavening agent. The new product allows bakers to reduce sodium in their bakery goods up to 50%.
