Found in kitchen cupboards all over the globe for generations, raising agents are a valuable ally when making desserts and other treats.
Raising agents promote the raising of bakery products by releasing carbon dioxide, increasing the volume of the dough and making cakes and sponges softer and well leavened.
The high temperatures reached during baking cause the raising agents to release air bubbles, mostly made up of carbon dioxide, which penetrate the dough's structure making it lighter and softer.
Kinder selection and quality control
We use sodium bicarbonate and ammonium carbonate in the wafers and sponge of our Kinder Milk Slice and Kinder Delice. These are simple, commonly used ingredients that we see every day in our kitchen cupboards.