Take a look into our library of articles and opinion pieces, written by our very own experts. From covering specifics about the science of leavening agents to sharing educated opinions on the baking industry as a whole.
Phosphates Under the Spotlight
Well known for their versatility, phosphates are commonly used in the global food industry.
The Truth Behind Phosphate Chemical Leavening
At the American Society of Baking, Director and Founder, Dinnie Jordan blew away the thinking that has been embedded in us for over 100 years.
IFST Food Science and Nutrition Group Event: What is a “Pinch” of Salt?
Excess sodium intake is still one of the biggest single contributors to sub-standard heart health in the western world.
The History of Baking Powder
Over the years, baking powder technology has evolved with different variations such as, single-acting to double-acting and enhancing leavening efficiency.
the chemistry behind baking
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