{"id":6746,"date":"2026-04-21T02:05:00","date_gmt":"2026-04-21T02:05:00","guid":{"rendered":"https:\/\/www.niranbiotech.com\/?p=6746"},"modified":"2026-08-14T08:37:59","modified_gmt":"2026-08-14T08:37:59","slug":"encapsulated-leavening-system","status":"publish","type":"post","link":"https:\/\/www.niranbiotech.com\/es\/encapsulated-leavening-system\/","title":{"rendered":"Sistema de fermentaci\u00f3n encapsulado"},"content":{"rendered":"<p>El sistema de levadura encapsulada de Niranbio \u2014disponible en versiones de bicarbonato de sodio y bicarbonato de potasio\u2014, elaborado a partir de un recubrimiento de aceite vegetal hidrogenado (HVO), se mantiene totalmente inerte durante el amasado, el almacenamiento en cadena de fr\u00edo y la congelaci\u00f3n. La capa de HVO se funde a 60-80 \u00b0C, liberando CO\u2082 \u00fanicamente cuando la masa llega al horno.<\/p>\n<p>El bicarbonato de sodio convencional comienza a reaccionar en cuanto entra en contacto con la humedad, lo que debilita la estructura de la masa y limita su crecimiento antes incluso de que el producto llegue al horno. La encapsulaci\u00f3n HVO de Niranbio a\u00edsla la reacci\u00f3n hasta que se alcanza la temperatura del horno, de modo que toda la carga leudante se libera justo donde se necesita.<\/p>\n<p>El resultado: un aumento de hasta 30% en las l\u00edneas de masa refrigerada, productos de panader\u00eda congelados y l\u00edneas industriales de gran volumen, y el bicarbonato de potasio ofrece un rendimiento id\u00e9ntico en formulaciones con bajo contenido en sodio y sin sodio.<\/p>","protected":false},"excerpt":{"rendered":"<p>Built on a hydrogenated vegetable oil (HVO) coating, Niranbio&#8217;s encapsulated leavening system\u2014available in sodium bicarbonate and potassium bicarbonate grades\u2014stays fully inert through mixing, cold-chain storage, and freezing. The HVO shell melts at 60-80\u00b0C, releasing CO\u2082 only when the dough reaches the oven. Conventional baking soda begins reacting the moment it meets moisture, weakening dough structure [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6784,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[93],"tags":[],"class_list":["post-6746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encapsulated-leavening-agents"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":7}},"acf":[],"_links":{"self":[{"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/posts\/6746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/comments?post=6746"}],"version-history":[{"count":0,"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/posts\/6746\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/media\/6784"}],"wp:attachment":[{"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/media?parent=6746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/categories?post=6746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.niranbiotech.com\/es\/wp-json\/wp\/v2\/tags?post=6746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}