Cereal meal
Leavening agent - to make the dough airy!
Do you actually know what makes breads and cakes so wonderfully moist and fluffy? The secret lies in a special ingredient called: leavening agent. When a leavening agent is added to a dough, it gives it that very special quality. You can find many different leavening agents here. Take a look around the Spiegelhauer organic bakery online store now and order the right one for your home.
more ViewHow do raising agents work?
When we describe a baked good as "airy", there is a good reason for this. This consistency is actually due to the fact that air bubbles have formed in the dough during the baking process. The leavening agents are responsible for this. These form gases (usually carbon dioxide) in different ways, which then expand later during baking and are retained by the dough due to various other properties, thus loosening everything up.
This creates both the characteristic structure in the baked goods and the pores in the crumb. Incidentally, it is only through this process that a baked good becomes edible at all. Without leavening agents, the only option would be to suck the result rather than chew it.
Biological loosening with yeast fungi
One way in which leavening agents work can be summarized under the term "biological loosening". These are yeast fungi that are either added directly (e.g. baker's yeast or baking ferment) or are added to the dough via the intermediate step of a sourdough.
In both cases, these small organisms metabolize the sugar present, producing carbon dioxide, among other things. As already described, this gas then loosens the dough and is prevented from escaping by gluten, for example. In our online store you will find baker's yeast and baking ferment as well as everything you need for a sourdough.
Chemical loosening
Don't worry - "chemical" does not necessarily mean synthetic ingredients. It simply describes the process that takes place, which is a chemical reaction between different substances: Baking soda, water, acid and heat. The best-known version of this process is baking powder!
It consists of baking soda and an acidifying agent (e.g. citric acid) in dried form. When it is added to a dough, water, which is important for the chemical reaction, is added and carbon dioxide is produced. Baking retains this in the dough, making it fluffy.
We have many different types of leavening agents to make your breads, cakes and other baked goods wonderfully fluffy. Order the right one for your baked goods now and have it delivered to your door! By the way: If you have any questions, you can always contact us. We will be happy to help you.