Use our heat activated baking powders to overcome process control challenges often seen in the bakery process
There are inevitable challenges during the baking process; from changes in temperature to delays on the line. Recipes can sometimes vary due to natural fluctuations from key ingredients such as wheat flour, egg and even water.
Choosing a heat-activated baking powder from Kudos Blends allows bakery operators to have more control during manufacturing. Gas release is delayed until the correct point in the baking process. In turn, this will deliver a consistent baked product, reduce waste and create a soft, yet resilient crumb structure.
Pre-Bake Stability
Our process-tolerant leavening agents allow bakers to hold batters and doughs for extended periods while maintaining end-product quality and consistency. This ensures each batch of products achieves the desired volume and texture even when faced with unforeseen downtime, or when manufacturing in hot and humid conditions.
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.
Related Case Studies
Overcome the Problem of Inconsistent Batter Hold Times Using PELL™ Restrain Baking Powder
Manage changes in processing times with excellent batter hold tolerance, reducing both added ingredient costs and final product waste.
Produce Soft, Flexible and Long-Lasting Wheat Tortillas Using ZEUS™ A20 Leavening System
Overcome challenges in tortilla manufacturing by extending shelf-life and preventing known issues such as sticking and tearing after storage.
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As a supplier to commercial food manufacturers, please note our minimum order quantity is 350kg.
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the chemistry behind baking
- Kudos Blends Limited
- Old Station Business Park, Cleobury Mortimer, Kidderminster, DY14 8SY, UK
