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How do they work?
· Raising agents produce gas
bubbles
· Heat applied = gas expands
pushing up the mixture
· Some gas escapes
· Some is trapped as it cooks and
sets…read more

Slide 3

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THREE TYPES...…read more

Slide 4

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Air
· Air is introduced into mixtures
by:
o Sieving flour to make cakes
o Beating eggs
o Whisking egg whites
o Rolling and folding pastry…read more

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Steam
· Water turns to steam at 100
degrees Celsius
· Batter contains water, heat
applied, steam escapes and
pushes mixture up
· I.e. Bread, cakes and choux
pastry…read more

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Carbon Dioxide
· Produced in two ways:
1. CHEMICAL RAISING AGENTS ­ Baking
powder and bicarbonate of soda
release carbon dioxide gas
2. YEAST ­ Ferment with warmth and
liquid to produce carbon dioxide
gas…read more

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