Baking powder is a well-known raising agent used in a wide variety of baked goods including cakes and muffins and it is typically used in confectionery baked items where the flavour of yeast and fermentation is undesirable. AFI features a range of baking powder including slow-; fast-; and double-acting baking powders. The addition of baking powder to baked confectionery items such as sponge cakes and scones is crucial as it will ultimately not only act as raising agent, but will also influence physio-chemical, textural, sensory, and aromatic properties of baked goods. Therefore, custom designed baking powder is a key offering within the AFI bakery formulation team.
