1. The Science behind Raising Agents

2. Raising Agents
There are four different ways we can make baked products rise;
Mechanical
Whisking
beating
folding
sieving
rubbing in
creaming
Chemical
Yeast (a living thing)
Steam

3. Chemical Raising Agents
Baking powder is made up from a mixture of cream of tartar (an acid) and bicarbonate of soda (an alkaline) + = + =

4. Chemical Raising Agents
When an acid meets an alkaline and is exposed to liquid, a chemical reaction happens which releases carbon dioxide (it goes fizzy!)
We can see this when we add baking soda (alkaline) to another acid (diet coke)
coke & baking soda experiment
Co2
Co2
Co2
Co2
Co2
Co2
Co2

5. Mechanical Raising Methods
Another way we can trap air into a mixture is by physically moving the mixture around.
Beating
Creaming
Rubbing in
Folding in
Whisking
Sieving

6. Yeast as a raising agent
Yeast is a living micro organism. When we provide it with warmth, water and food (sugar) it multiplies rapidly and produces Co2.
Co2

7. Yeast as a raising agent
When we bake the product this kills the yeast before we eat it.
“Frankly, I feel a bit used.”

8. Steam as a raising agent
A mixture that contains a lot of water, such as batter and choux pastry.
The water evaporates into steam in the hot oven pushing the mixture up.
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