Crumb Structure and Texture

A product’s appearance, mouthfeel and handling characteristics are all affected by the crumb structure. Although consumers desire a soft and delicate crumb, these characteristics can cause issues in production when cutting, decorating and handling the final product. Achieving a soft yet resilient crumb structure can present a significant challenge for manufacturers.

As the crumb structure is formed primarily through the leavening process, choosing the right baking powder is crucial in creating a product that can withstand the rigours of manufacturing and deliver a soft, delicate and clean mouthfeel.

Crumb Appearance

A simple change of leavening agent can give bakers control over the crumb characteristics of their products without the need for significant recipe reformulation. Whether you need complete uniformity or a more artisanal look, choosing the right leavening agent is one of the simplest ways to achieve your development goals.

Crumb Softness

Leavening agents can help maintain crumb softness in a baked good by improving the functionality of enzymes or directly affecting crumb cell formation during the baking process. This helps bakers create products that maintain a freshly baked texture throughout their shelf-life.

Resilience

Delivering gas at the right stage in the baking process helps to create a tight and uniform crumb structure, which can improve the overall resilience of a baked product. Leavening agents offer a simple way to improve the processing characteristics without needing to add expensive functional ingredients.

Crumb Structure and Texture

Create the ideal crumb structure and mouthfeel for any baked good with controlled and consistent leavening.

As the crumb structure is formed primarily through the leavening process, choosing the right baking powder is crucial in creating a product that can withstand the rigours of manufacturing and deliver a soft, delicate and clean mouthfeel.

Crumb Appearance

Crumb Softness

Resilience

the chemistry behind baking