In the area of ​​batter products, Río Blanco has developed a line of research for the production of chemical yeasts products, also known as boosters or, chemical gasification. The industry resorts to chemical gasifying systems when yeast use is not possible or desired. The use of these boosters allows controlling the gasification according to the speed and intensity required. The use of these boosters makes the dough lighter and spongier thanks to the expansion of the released gas.

The basic principle of the gasification reaction consists in the release of CO2 by the mixture in liquid of a carbonate or bicarbonate with an organic or inorganic acid. Under normal conditions the reaction is immediate, but in most cases it is of interest to dose the release of CO2 in a controlled manner. In order to achieve the desired control, formulations which differ in components and proportions are developed.






Double-acting chemical yeast, with a first gasification after the kneading and a later rebound. Used in the manufacture of Aragonese muffins.



This product achieves an intermediate gasification effect between Crustasan LN and Crustasan RD. Product used in most industrial applications due to its moderate gasification intensity.



Chemical yeast or with fast gasifying effect for technological processes that require gasification in a short time after kneading. Use in the manufacture of Valencian muffins.



Chemical yeast for masses that require a gasifying reaction slowed down over time. Ideal for industries that manipulate for a long time previously prepared doughs and which need the sponging effect is not limited to the moments immediately after the mixture of the ingredients.



Chemical yeast in which the acidifying agent is anhydrous citric acid. Similar behavior to Crustasan.



Chemical yeast in which the acidifying agent is tartaric acid. Gasifying effect with similar characteristics to Crustasan.