Let your baked products play a small part in making the world a healthier and more sustainable place – use durOrise Baking Powders from Bakenology Blends in your recipes!
Our durOrise baking powder range use selected, sustainably produced organic acids as alternatives to the synthetic phosphate acidulants (commonly known as Disodium Pyrophosphate or SAPP) and used in most other Baking Powders.
Baking Powders contain 3 ingredient functionalities:
SAPP has been used in baking powders since the 1940’s as a low cost, versatile and effective acidulant, but is prone to delivering a sharp, metallic aftertaste in certain products – particularly Scones.
SAPP and other phosphate based acidulants are synthetically manufactured in a process using extracted mineral rock (from China, USA or Turkey), phosphoric acid and lots of heat.
More recently, the poor sustainability credentials for phosphate acidulants have come under scrutiny, and early-stage research indicates these acidulants could impair kidney and heart functionality due to high levels of phosphate and sodium.
Over the past 3 years, Bakenology has developed a range of baking powders using organic acids such as Glucono-delta-Lactone (GDL – also found in Honey) to replace SAPP and Mono Calcium Phosphate (MCP).
The GDL we use is produced in the EU by fermentation of non-GMO Maize. It has no known health implications and virtually zero Phosphorous and Sodium content.
We offer a range of durOrise Baking Powders in Gluten Free (<5ppm) or Wheatflour containing formulations that use Sodium Bicarbonate as a CO² source. By using our in-house particle size and coating technologies, durOrise baking powders are available with different CO² release rates from slow (for frozen, unbaked products), medium (for Cake and Muffin) to fast (for Doughnuts).
We also develop customised Baking Powder blends to suit your process and differentiate your product in a competitive market.