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Consumers are increasingly seeking baked goods made with alternative flours to increase protein and fiber in their diet while lowering carbs. As gluten-free, grain-free, and ancient-grain bakery options continue to grow, consumers are also becoming more demanding of the quality of the products. No longer are they satisfied with something that is “healthy” or “good for me” but they are also seeking to match the indulgent benefits of traditional baked goods.
Innophos leavening solutions can help you achieve soft and fluffy textures in cakes using alternative flours. In a recent development in our labs, our leavening yielded higher volumes and a softer texture on baked goods that were made with alternative flours compared to traditional flour. All recipes were made using the same process used in traditional baked goods.
- Achieve volume, texture and appearance that matches traditional flour
- Create dough and batter that function using the same process as traditional flours
- Baked goods including fluffy cakes and pancakes
- Expands consumer options such as grain-free, ancient grains, gluten-free, nut-free, and legume-based