Creating Airiness with
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 and airiness of traditional baked goods.
Innophos has solved this industry challenge with Cal-Rise® CAPP and MCPA and BP Pyro® Sodium Acid Pyrophosphate, leavening solutions that meet the challenges of optimizing volume in baked goods made with alternative flours. In our food science lab, we have shown our leavening blends yield higher volumes, increased airiness and a softer, fluffy texture in cakes and baked goods that were made with alternative flours compared to traditional flour. All recipes were made using the same process as 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