SCIENCE: LEAVENING

Hey guys!!!

This topic is as important as a good rise cake for your business (we do not like cakes with a sinkhole in the center).  Learning a little of leavening agent can help you achieve spongy  looking cakes :)

So the concept by "The Sugar Association " is simple and easy to understand: "Sugar increases the effectiveness of yeast by providing an immediate, more utilizable source of nourishment for its growth. Under recipe conditions of moisture and warmth, sugar is broken down by the yeast cells, and carbon dioxide gas is released at a faster rate than if only the carbohydrates of flour were present. The leavening process is hastened and the dough rises at a faster and more consistent rate."

What this means is that a leavening agent (sometimes just called leavening or leaven) is a substance used in doughs and batters that causes them to rise. In the presence of moisture, heat, acidity, or other triggers the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked, it “sets” and the holes left by the gas bubbles remain. This is what gives breads, cakes, and other baked goods their soft, sponge-like textures.

The basic leavening gases commonly found in baking recipes are: air; water vapor or steam; carbon dioxide; and biological. In baking recipes, one or more leavening agents participate in the leavening process. However, chemical leaveners and yeast usually are not combined, but there are some recipe exceptions. In some frozen or refrigerated dough found in the grocery store, yeast and chemical leavenings complement each other.

Now you know how your cakes rise and what factors are found in baking recipes.  Join the Club:

www.facebook.com/groups/rustikcakestudioclub/

Don't forget to subscribe to YOUTUBE, like us on FACEBOOK and follow us on TWITTER, INSTAGRAM and PINTEREST.  Thank you and see you tomorrow!!!