Cereals & Grains Association
Log In

Leavening Webinar Series

Air is the least expensive ingredient in the food business. Chemical leavening is the secret to incorporating gas in​ bakery products to produce the volume and texture consumers desire in products like muffins, biscuits, cakes or doughnuts.​

Knowledge starts with the basics: understanding the chemical leavening actors. The unique ingredients for this function can be tricky to balance correctly. Additionally, if sodium reduction in baked goods is desired the challenge can increase. Once you have picked your leavening system and have t​he gas produced, you will want to keep it. Stabilizing the bubbles is essential and many classes of ingredients that build structure, thicken and emulsify batters can be used to provide the support needed for optimal finished product characteristics.​

In this 3-Part webinar series from the Chemical Leavening Technical Committee, you will learn to successfully design and modify your formulations to meet your leavening, label, and finished product requirements.​​​


Explore and Register for the Series Below:​​

Part 1 On-Demand Now!


  • Part 1 - Leavening Basics

    Leavening Basics

    Broadcast Date: April 21st 2021 | 1:00 pm - 2:00 pm Central
    Price: Free for members, $49 for nonmembers

    View On-Demand Webinar


    Overview

    Ingredient statement content is being scrutinized by consum​ers and therefore product developers are evaluating what they put in their baked goods. The ingredients for chemical leavening (aka bubbles) are unique and often not well understood. Leavening is fundamental to the appearance, texture, taste and color of many bakery products. Chemical leavening has been a useful tool for bakers for over 100 years. With new industry trends there are significant challenges when formulating using alternative ingredients for clean label or special diets.


    Webinar Summary

    Do you understand how the bubbles are produced in your pancake? Can you find the leavening ingredients on a label? And do you know the function of each one? Do you know what all the options are to produce the desired volume and texture of your biscuit, muffin, cake or flour tortilla, for example? Are leavening systems interchangeable?

    This webinar will answer these questions about producing carbon dioxide to create the bakery products that are appealing. It will start with a review of the roots of chemical leavening. Identifying the chemical leavening actors from ingredient declarations on typical products and an explanation of the chemical leavening reaction will follow. Leavening acids and how they control timing of gas production will be examined. We will wrap up with bicarbonates and using the essential Neutralizing Value to pair them properly with the acids. After the presentation of the fundamentals of chemical leavening, there will be time for your questions.


    About the Presenters


    Nita Livvix

    Nita Livvix
    B&G Foods

    Nita Livvix, R&D Manager for B&G Foods at the Clabber Girl facility in Terre Haute, IN is a graduate of Kansas State University and has been in the food industry for most of her life. At Clabber Girl, she has focused on chemical leavening ingredients in order to understand their function and develop baking powder systems. She has worked directly with bakers to help them choose the best ingredients for optimal quality of their products. She enjoys working with others on the Cereals and Grains Chemical Leavening Committee to educate about the importance of choosing the right leavening system


    Dr. Sharon Book

    Dr. Sharon Book
    ICL Food Specialties

    Dr. Sharon Book is currently a Bakery Technologist for ICL Food Specialties in St. Louis, MO, where her work focuses on learning and sharing information about chemical leavening and baked goods. Her interest in cereal chemistry began while conducting graduate research at the University of Minnesota. Both her MS and PhD degrees examined wheat starch and gluten at the molecular level to understand their effects on conventional and microwave heated baked goods. This background was utilized when Dr. Book began working for Monsanto investigating how to make bread without yeast; research that resulted in a patent. She has extensive experience working in chemical leavening and with customers in a variety of bakery applications.  She has also conducted research to more fully understand the impact of leavening acids on the properties of tortillas, cakes and other baked products. In addition to several patents, Dr. Book is the co-author of many peer reviewed trade journal articles and two book chapters


    Rob Berube

    Rob Berube
    Church & Dwight Co

    Rob Berube received a B.A. degree from St. Anselm College (Manchester, NH) with a major in Chemistry, and an M.S. degree in Engineering Management from Western New England College (Springfield, MA). He held scientific and management positions in product development and quality assurance at several consumer product companies prior to managing the technical service function at Church & Dwight Co., Inc., manufacturers of Arm & Hammer™ brand bicarbonates. Rob has been an active member and chair of the Cereal and Grains Association Chemical Leavening Agents Technical Committee. He has also been an instructor at chemical leavening seminars sponsored by Cereal and Grains and at other venues.



  • Part 2 - Sodium Reduction on Leavening Systems

    Sodium Reduction on Leavening Systems

    Broadcast Date: May 5th, 2021 | 1:00 pm - 2:00 pm Central
    Price: Free for members, $49 for nonmembers
    Coming Soon to On-Demand


    ​​

    Overview

    Sodium is an important nutrient that is of interest to consumers and regulators and included on the US Nutrition Facts Panel. Many, but not all, ingredient options for chemical leavening, contain sodium. This webinar will explore the chemical composition of leavening ingredients to provide a thorough understanding. With this knowledge, options will be provided that can be utilized to decrease the sodium level in baked goods. The impact on final product characteristics will be considered.


    Webinar Summary

    Has your Marketing group asked you to scrutinize your formulations for sodium sources? Do you want to be proactive and show your management that you have a thorough understand about the sodium containing ingredients in your baked goods recipes? Have you ever wondered how to reduce the sodium level on your nutrition facts panels (NFP)? And if you remove sodium, what is going to replace it? Did you know that the replacement could be beneficial – like calcium or potassium? Are you hesitant to make changes because you aren’t sure how to be successful? Tune into this webinar for answers!

    Some ingredients that are essential for producing the volume and texture of baked goods contain sodium. But they don’t have to. In this webinar a full impact of leavening ingredients on the NFP will be discussed. Then, an explanation will be given of the acid and soda chemistry to understand what the ingredient options are. These ingredients need to be used at specific proportions, which will be explained. An examination of the impact of changing the ingredients on the product characteristics will conclude the presentation. Of course, there will be time at the end to answer your questions.

    A brief primer will be provided to review the previous webinar Chemical Leavening Basics. If you missed it and have an hour, any time, find it on-demand in the tab above. Chemical Leavening Basics (available at Cereals and Grains store) is a recommended guidebook.


    About the Presenters

    Rob Berube

    Rob Berube
    Church & Dwight Co

    Rob Berube received a B.A. degree from St. Anselm College (Manchester, NH) with a major in Chemistry, and an M.S. degree in Engineering Management from Western New England College (Springfield, MA). He held scientific and management positions in product development and quality assurance at several consumer product companies prior to managing the technical service function at Church & Dwight Co., Inc., manufacturers of Arm & Hammer™ brand bicarbonates. Rob has been an active member and chair of the Cereal and Grains Association Chemical Leavening Agents Technical Committee. He has also been an instructor at chemical leavening seminars sponsored by Cereal and Grains and at other venues.


    Laurie Scheffers

    Laurie Scheffers
    Griffith Foods, Inc.

    Laurie Scheffers is a Sr. Principal Scientist with Griffith Foods, Inc. in Alsip, IL. Laurie has both a professional and personal interest in baking. Her career started as a young child baking cakes at home and reading cookbooks at the local library in search of her next favorite recipe. She later went on to complete a Master of Science degree in Food Science from the University of Minnesota with her area of research focused on Cell Structure Development of Model Cake Systems with Leavening Agent Variations in Conventional and Microwave Heating. Professionally Laurie has worked in both ingredient supply and product development. She has extensive experience in formulating bakery dry mixes, frozen dough and food coating systems for food service applications. Laurie is a 32-year member of the Cereals and Grains Association has played an active role on the Chemical Leavening Committee for many years. She authored a chapter in the publication “Chemical Leavening Basics” and was an instructor for the short course held when the book was first launched in 2017. Laurie’s work with Griffith Foods supports product development of cereal based foods which includes bakery and food coating systems. In her free time she cycles to raise money for the American Diabetes Association and the National Multiple Sclerosis Society.


    Diana Baker

    Diana Baker
    Budenheim USA, Inc.

    Diana Baker is the Innovation and Application Development Manager with Budenheim USA, Inc. supporting North America. In providing technical guidance within the bakery industry she has gained extensive know-how for providing customers with a comprehensive view on leavening acid functionality impacting overall quality and performance of bakery goods. With a B.S in Food Business Management from The Ohio State University, she has great knowledge about the ingredient world, and applications from nutrition, to meat science. She also participates in the technical committees for soft wheat, and chemical leavening with Cereals & Grains, along with being an active IFT member.


  • Part 3 - Building Structure — Don't Let the Gas Escape!

    Building Structure — Don't Let the Gas Escape!

    Broadcast Date: May 19th, 2021 | 1:00pm - 2:00pm Central
    Price:Free for members, $49 for nonmembers

    Register Now!

    Overview

    Understanding the critical role that non-leavening ingredients play to stabilize batters is key to optimizing the performance of your leavening system. In this era of consumer demand for cleaner, shorter labels it is more important than ever to understand their roles and be selective in your choice of ingredients. This knowledge will help formulators achieve the end-results they want to bring their products to market.


    Webinar Summary

    Formulating batter-based foods is both an art and a science. This webinar will continue the scientific journey of chemical leavening and the important role that other ingredients play in the transformation of “batter to cake or corn dog”. The production of the gas for baked goods does not occur in isolation, but rather within a complex system of many other multi-functional ingredients. Stabilizing the emulsion/foam system is essential for optimum final product quality. Understanding the chemistry will assist in choosing the correct ingredients for a specific baked good, given the time and temperature conditions that the system will encounter from mixing to final bake. This requires the performance of ingredients that support the role of the leavening agents such as structure formers, thickeners and emulsifiers. These materials, like chemical leavening, have broad portfolios with the options changing to meet market demands for labeling. Don’t let the gas escape from these fluid systems!


    About the Presenters


    Laurie Scheffers

    Laurie Scheffers
    Griffith Foods, Inc.

    Laurie Scheffers is a Sr. Principal Scientist with Griffith Foods, Inc. in Alsip, IL. Laurie has both a professional and personal interest in baking. Her career started as a young child baking cakes at home and reading cookbooks at the local library in search of her next favorite recipe. She later went on to complete a Master of Science degree in Food Science from the University of Minnesota with her area of research focused on Cell Structure Development of Model Cake Systems with Leavening Agent Variations in Conventional and Microwave Heating. Professionally Laurie has worked in both ingredient supply and product development. She has extensive experience in formulating bakery dry mixes, frozen dough and food coating systems for food service applications. Laurie is a 32-year member of the Cereals and Grains Association has played an active role on the Chemical Leavening Committee for many years. She authored a chapter in the publication “Chemical Leavening Basics” and was an instructor for the short course held when the book was first launched in 2017. Laurie’s work with Griffith Foods supports product development of cereal based foods which includes bakery and food coating systems. In her free time she cycles to raise money for the American Diabetes Association and the National Multiple Sclerosis Society.


    Chris Thomas

    Chris Thomas
    Ingredion Inc.

    Chris Thomas is a Project Leader within the Technical Service team at Ingredion, Inc. and is located at the Bridgewater, NJ Idea Lab. Chris earned a bachelor’s degree in food science and technology from Virginia Tech and has over 20 years of experience in the food industry. He joined Ingredion in 2009 as part of Bakery & Snack Applications and spent 5 years developing ingredient solutions for bakery & snack customers, with a focus on gluten-free bakery and ingredient replacement for recipe cost savings. Chris moved to Technical Service in 2015, where he works closely with Sales and serves as technical support to key accounts. Prior to Ingredion, Chris worked in R&D for a leading baked goods manufacturer.


    Carlos A Fajardo

    Carlos A Fajardo
    Palsgaard

    Carlos A Fajardo is Technical Business Development Manager of Palsgaard Inc. in Morris Plains, New Jersey, the U.S. office of Palsgaard A/S in Denmark. He leads business development, product management, and technical service for the U.S. and Canada in this capacity. Mr. Fajardo joined Palsgaard Inc. in April 2016.

    Mr. Fajardo started his career in food ingredients in 2001. He has worked in several different companies from which he gained significant technical and business experience in diverse applications. He has managed dairy, bakery, confectionery, and margarine ingredient applications and business development for major companies. He also has extensive experience in food chemistry and statistical modeling.

    Mr. Fajardo earned a Ph.D. degree in Food Science and Technology from Oregon State University in Corvallis, Oregon. He earned a Master's degree in Marketing Direction and a B.S. in Chemistry from the University of Guadalajara in Guadalajara, Mexico.