PROCESS FOR PRODUCING HIGH-INTENSITY BAKING POWDER

A high performance baking powder is prepd. from 50-70 wt.% di:acetyl-tartaric-acid-ester applied to 20-30 wt.% pref. maize-starch. This is followed by the admixture of 15-32 wt.% of icing sugar 10-20 wt.% malt flour and 5-10% citopan. To 15-20 wt.% of this mix, 10-30 wt.% malt flour, 15-25% icing su...

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Bibliographic Details
Main Authors GROSZ,MIKLOS,HU, TOTH,IGNACNE,HU, DOERNYEI,JOZSEF,HU
Format Patent
LanguageEnglish
Published 28.09.1988
Edition4
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:A high performance baking powder is prepd. from 50-70 wt.% di:acetyl-tartaric-acid-ester applied to 20-30 wt.% pref. maize-starch. This is followed by the admixture of 15-32 wt.% of icing sugar 10-20 wt.% malt flour and 5-10% citopan. To 15-20 wt.% of this mix, 10-30 wt.% malt flour, 15-25% icing sugar, 15-28 wt.% citopan, 0.5-2 wt.% carboxylic acid, 5-10 wt.% starch, 3-5% flaky flour is added and the mix is homogenised. Before addition the solid tartaric-acid-ester is pretreated by heating it to 50-70 deg.C and dispersing the liquid produced in a countercurrent of cold air, to near monodisperse particles of 300 micro-meters.
Bibliography:Application Number: HU19870000555