Double-acting chemical yeast, with a first gasification after kneading and a subsequent rising. Used in the manufacture of Aragonese muffins.
In the area of pastry and batter dough, Río Blanco develops a line of work aimed at the production of chemical yeasts, also known as boosters, chemical raising agents or baking powders. The industry turns to chemical raising systems when yeast cannot or is not wanted. The use of impellers allows the gasification to be controlled depending on the desired speed and intensity. With the use of impellers, a swelling of the mass is sought through the expansion of the released gas.
The basic principle of the gasifying reaction consists of the release of CO2 by mixing a carbonate or bicarbonate with an organic or inorganic acid in an aqueous medium. Under normal conditions the reaction is immediate, but in most cases it is important to dose the release of CO2 in a controlled manner. To achieve the desired control, formulations are developed that differ in their components and their proportions.