Leavening Systems
Controlled gas release for reliable rise, volume and crumb.
What They Are?
A full set of leavening acids, bicarbonates and system balances to deliver volume, crumb and tolerance in fresh, chilled and frozen doughs.
Leavening acids fibres
SAPP, SALP, MCP, GDL for time‑temperature profiles.
Bicarbonates
Sodium and potassium bicarbonate for gas yield and sodium management.
System design
Matched acid‑base ratios for freeze‑thaw and holding stability.
Benefits
Applications
-
Predictable rise and symmetry
-
Optimised crumb and texture across lines
-
Improved tolerance for chilling and freezing
-
Bread and rolls
-
Cakes and muffins
-
Cookies and crackers
-
Pancakes and batters
How Biotexia ANZ Can Help
We design leavening balances for your mixing, proof, bake and holding conditions to improve throughput and reduce waste.