What loosens up the dough? We have the most important leavening agents for you!

A beautiful fluffy cake that gives slightly when cut and is so moist and fluffy. This is truly the supreme discipline in baking. Let's admit it, it doesn't always succeed. But what if it does? We have compiled a list of the most important raising agents that can be used to loosen dough. 

We have the most important raising agents for you!

• Yeast: Yeast is a natural raising agent made from a mixture of yeast fungi and sugar. When yeast is added to dough, it converts the sugar into carbon dioxide and alcohol, which loosens the dough. Yeast is best for all fruit cakes, a yeast plait and for baking bread. Yeast also has the advantage of giving a characteristic flavor to the pastry.
• Baking powder: Baking powder is a mixture of baking soda, acid and starch. When baking powder is added to dough, the baking soda reacts with the acid, releasing carbon dioxide and thus loosening the dough. Baking powder is used for most sponge cakes, such as marble cake, lemon cake or carrot cake. 
• Sourdough: Sourdough is a natural leavening agent consisting of a mixture of water, flour and lactic acid bacteria. When sourdough is added to dough, the lactic acid bacteria ferment the starch and produce carbon dioxide, which makes the dough fluffy. Sourdough is mainly used in bread baking. 
• Egg white: Egg white can also be used as a leavening agent by beating it into a stiff foam and incorporating it into the dough. During baking, the foam expands and provides a fluffy consistency. The so-called beaten egg white is used for cakes with a light, almost tender consistency, such as sponge cake batter. 
• Other leavening agents that are used less frequently include staghorn salt, cream of tartar baking powder, ammonium carbonate, beer or soda.

In principle, various leavening agents can be used. However, which one to use depends on a number of factors, such as the type of cake, desired texture and flavor.

Professional bakeries usually use yeast or baking powder as leavening agents because, on the one hand, these ingredients are inexpensive and effective in loosening the dough to create airy and light pastries. 

Can you actually bake without baking powder?

Yes, you can certainly bake without baking powder. Baking powder is used in many recipes simply as a leavening agent to loosen the pastry and create a looser consistency. just give it a try. Here we have a recipe for apple pie without baking powder:

Apple pie without baking powder:

• Ingredients
• 250 g spelt flour type 1050
• 100 g ground almonds
• 220 g butter
• 130 g whole cane sugar
• 2 eggs (size M)
• 3 tablespoons milk (3,5 % fat)
• 200 g sour cream
• 100 g ground hazelnuts
• 1 ½ kg small apples (10 small apples

The only thing missing is the right baking pan. What kind of cake do you want to present to your guests? In our assortment you will find a variety of baking pans for small and large cakes, round and star-shaped, which to give away hearts or baking pans in the fancy hexagon format. We wish you a lot of fun while baking.