Raising & Setting Agents

Raising & Setting Agents

Baking may include flour, eggs, sugar and other ingredients but it won’t give you the right texture and structure without the correct raising and setting agent. The purpose of Raising & Setting Agents is to help cakes and doughs expand, become soft, fluffy, light and achieve the consistency you are looking for. They trap or produce gases within, helping the mixture expand during baking and creating a softer, lighter and more porous texture. Without the right raising agent, baked goods can turn out dense, flat and heavy.

There are many different raising agents such as yeast which produces carbon dioxide through fermentation, while baking powder and bicarbonate of soda react with moisture, heat or acidic ingredients to release gas. Mechanically incorporating air and steam can also help mixtures rise during cooking. Also on offer are setting agents like gelatine, agar or pectin, that are used when making jellies, desserts, fillings and other recipes that need to firm or hold their shape. Browse our selection of raising and setting agents in different pack sizes suitable for everyone from a novice to a professional chef.