Confectionery

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.

CRUSTASÁN FR

Double effect chemical yeast, with a first gasification after kneading and a subsequent rebound. Used in the manufacture of Aragonese muffins.

CRUSTASÁN

Achieve an intermediate gassing effect between Crustasan LN and Crustasan RD. Product used in most industrial applications for offering a moderate gasification intensity.

CRUSTASÁN RD

Chemical yeast or fast gasifying effect for technological processes that require gasification in a short time after mixing. Use in the manufacture of Valencian muffins.

CRUSTASÁN LN

Chemical yeast for doughs that require a gasifying reaction slowed down in time. Ideal for industries that handle doughs prepared in advance for a long time and that require that the sponging effect is not limited to the moments immediately after the ingredients have been mixed.

CRUSTASÁN SFC

Chemical yeast in which the acidifying agent is anhydrous citric acid. Behavior similar to Crustasan.

CRUSTASÁN SFT

Chemical yeast in which the acidifying agent is tartaric acid. Gasifying effect with characteristics comparable to Crustasan.