Asb presentation kudos

1. Raising Agent Technology
Michelle Briggs – Technical Sales Manager
Australian Society of Baking
28th October 2015

2. Agenda
• What do raising agents do?
• Key ingredients
• Raising agents in the factory environment
• Handling and storing raising agents
• Sodium reduction solutions

3. What do raising agents do?
• Reacts to provide gas bubbles
• Increases product volume
• Gives a uniform cell structure
• Achieves a light & airy texture
Makes product customers want to eat !!

4. How do they do it?
Acidulant + bicarbonate CO2 + H2O + Reaction
salts

5. The key ingredients - Acidulants
• Sodium acid pyrophosphate
• Monocalcium phosphate
• Sodium aluminium phosphate
• Calcium acid pyrophosphate

6. The key ingredients - Bicarbonate
• Sodium bicarbonate
• Potassium bicarbonate
• Ammonium bicarbonate

7. Raising Agents
What Types are Available?
FAST ACTING
• Chemical reaction begins when
powders are wetted out: moisture
activated
• Majority of gas release occurs
during batter/dough preparation or
holding stage
• Less gas to come off during baking

8. Raising Agent Systems
What Types are Available?
SLOW ACTING
• Chemical reaction starts in the
oven, not when wetted: heat
activated
• Stable batter, unaffected by warm
batter temperatures or hot weather
• The majority of gas is released in
the oven, optimising product
volume

9. FIZZY EXPERIMENT!!

10. Raising Agent Systems
What Types are Available?
DOUBLE ACTING
• Combination of fast and slow
reaction gives benefit of both
• Need to consider back of pack
labelling

11. Take home message…..
Acidulants control the
reaction speed
Bicarbonates provide gas

12. USING RAISING AGENTS IN
THE FACTORY
ENVIRONMENT

13. The Ideal Bakery Process

14. Gas generation to correlate
with starch set point…

15. Effect of premature gas release
• Changes in batter viscosity
• Can cause issues with pumping and
depositing if batter thickens
• Changes in dough aeration
• Excessive gassing during a dough
rest can weaken the dough causing
collapse
• Loss of end product volume
• Dense eating texture

16. WHAT ELSE CAN RAISING AGENTS
INFLUENCE?
Shape and texture
• Fast acting – flatter tops, open
texture
• Slower acting – peaked tops, finer
texture

17. WHAT ELSE CAN RAISING AGENTS INFLUENCE?
pH
Acidic crumb
• Paler crumb
• Enhances preservative action
Alkali crumb
• Darker crumb colour
• Rustic appearance

18. CAKES!!

19. Handling and using raising agents
Good Manufacturing Process
• Store in cool, dry conditions
• Once opened, re-seal bags or transfer to
air-tight container where possible
• Avoid adding direct to liquid ingredients
• Where possible pre-blend dry ingredients first
• If pre-blend not possible, use bulk ingredients
as a barrier

20. SODIUM REDUCTION
Health Star Ratings…..
of growing importance

21. Average sodium levels
Product Ave sodium level –
level – mg/100g
UK 2017 target
Savoury biscuits 805 520
Sweet biscuits 229 220
Muffins 366 170
Pancakes 359 450
Cakes 310 170
* Data taken from FSANZ analytical survey on 2009

22. Sources of sodium in baked goods
SODIUM CHLORIDE
100% sodium as salt
RAISING AGENTS
Up to 50% sodium as salt

23. The key ingredients - Acidulants
• Sodium acid pyrophosphate
• Monocalcium phosphate
• Sodium aluminium phosphate
• Calcium acid pyrophosphate

24. The key ingredients - Bicarbonate
• Sodium bicarbonate
• Potassium bicarbonate
• Ammonium bicarbonate

25. Carbonates – the gas carrier
ESSENTIAL – The particle size
― Got to have a fine particle size
― Localised areas of high pH from coarse particles
― Easily seen with indicator solution
― Can affect taste

26. Hydrophobic Potassium Bicarbonate
• Water repellent powder
• Improved stability, even in humid conditions
Cue Demonstration

27. Vanilla Cake - sodium reduction possible
Ingredient Weight in
Recipe (g)
How much sodium?
With sodium bicarb With potassium bicarb
Flour 29.6 - -
Sugar 22.7 - -
Egg 15.7 - -
Margarine 15.0 - -
Water 10.9 - -
Other ingreds 4.5 - -
Salt 0.3 0.120 0.060
SAPP 0.75 0.153 0.153
Sodium bicarb 0.55 0.151 0
TOTAL sodium 0.424g/100g 0.213g/100g
TOTAL (as salt) 1.06g/100g 0.53g/100g

28. Potassium - why it’s essential in the body
Maintains
healthy bones
Aids in waste
removal
Aids nerve
impulses
Manages blood
pressure
Efficient
cognitive
function – O2
to the brain
Helps muscles
contract

29. What is the recommended limit?
• ANZ’s average potassium consumption currently = ~ 2800mg/day
• WHO target of 3510mg/day aiming to:
‘..increase potassium intake from food to reduce
blood pressure and the risk of cardiovascular disease,
stroke and coronary heart disease in adults.’
WHO. Guideline: Potassium intake for adults and children, Geneva, World Health Organization (WHO), 2012.
10 = 3510mg

30. Summary
• Raising agents are highly functional
• Think about process when developing
new products
• A simple swap to KUDOS Potassium
Bicarbonate can reduce sodium content
by up to 50%