What is the use of chemical leavers in bread and pastry?

Friday January 27th, 2017


Leavers are used in the preparation of breads and cakes. Its main characteristic is that they begin to give effect when the pieces go into the oven since to start their activity they need heat.

Within this group stand out 3 with very different functions:


  1. Sodium bicarbonate: It is used for pastries in which it is necessary that the growth is to the sides rather than upwards. Example: In recipes for brownies.
  2. Ammonia: Ammonia is not used frequently and prevents the growth of products.
  3. Leavening Powder: Grows the pieces up. This is used in many cake preparations. Example: biscuits, cakes, piononos, among others.


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