In the area of pastries and batter doughs, Río Blanco develops a line of work for the production of chemical yeasts, also known as impellers, chemical raising agents or baking powders. The industry resorts to chemical gasifying systems when it is not possible or not to use yeast. The use of impellers allows the gasification to be controlled according to the desired speed and intensity. With the use of the impellers, a swelling of the mass is sought through the expansion of the released gas.
The basic principle of the gasifying reaction consists in the release of CO2 by mixing in an aqueous medium a carbonate or bicarbonate with an organic or inorganic acid. Under normal conditions the reaction is immediate, but in most cases it is interesting to dose the release of CO2 in a controlled way. To achieve the desired control, formulations are developed that differ in the components and in their proportions.