US 2020/0352177 Al  10  Nov. 12, 2020  EXAMPLES 9 and 10  EXAMPLES 11-14  EXAMPLES 15-20  EXAMPLES 21-22  [0195]  Six leavening formulations were prepared accord› ing to the invention, using a system comprising fumaric  acid, sodium bicarbonate and various mixtures of calcium  and magnesium chlorides. The formulations were used in the  bakery mix of Example I and compared with a sample with  only magnesium. The pH of the scones was noted. The  results are set out in the following table VI, in which all  proportions are in grams  [0196]  It will be seen that magnesium chloride alone gave  a relatively high pH, but that the addition of even small  amounts of calcium chloride significantly lowered the pH of  the product.  [0197]  Two phosphate-free baking powders according to  the invention were prepared using fumaric acid as anAcidu› lant with calcium formate and calcium chloride respectively.  They were compared with two SAPP based baking powders  and two fumaric based baking powders using Acidulant  only, in a standard Madeira cake recipe. The SAPP and pure  fumaric based baking powders were used at two different  addition levels. The lower addition level in baking trials and  compared with a commercial formulation. The results are set  out in the following table VII, in which all proportions are  in percent by weight based on the weight of flour, and  heights are in mm.  [0194]  Four formulations with calcium formate as the sole  Precipitant were prepared and tested in the scone recipe of  example II. The pH of the scones was determined. The  results are set out in the following table  V.  [0193]  Two phosphate-free baking powders according to  the invention were prepared using fumaric acid as Acidulant.  The two examples were used with a Madeira cake recipe in  baking trials and compared with a commercial formulation.  The results are set out in the following table IV, in which all  proportions are in grams, and heights are in mm.  TABLE VII  TABLE VI  TABLE V  TABLE III  TABLE IV  Control  6  7  8  Wheat flour  18.5  0  0  0  CaC1$_{2 }$ 0  29.8  14.5  11.9  Calciwn formate  0  0  17.0  13.9  MCPa  0  27.2  26.5  0  NaHCO$_{3 }$ 34.4  43.1  42  34.3  SAPP  47.1  0  0  0  GDL 1  0  0  0  39.3  Height (mid)  74.07  86.43  89.03  91.46  Height (edge)  68.22  60.97  59.58  63.91  pH  7.7  7.8  7.7  8.2  Ca  MCPa  NaHCO  MCPm  formate  pH  11  26.36  42.91  0  30.72  7.1  12  0  42.49  27.09  30.42  7.3  13  22.22  41.32  0  36.46  7.9  14  23.86  44.37  0  31.77  8.3  CaC1$_{2}$:MgCl  Fwnaric  Soda  CaC1$_{2 }$ MgC1$_{2 }$ pH  100:0  26.15  50.35  23.50  0.00  7.48  80:20  26.33  50.70  18.92  4.06  7.59  60:40  26.50  51.03  14.29  8.18  7.45  40:60  26.68  51.37  9.61  12.34  7.62  20:80  26.86  51.72  4.84  16.57  7.64  10:90  26.96  51.91  2.42  18.70  7.41  0:100  27.05  52.09  0.00  20.85  8.02  CONTROL  9  10  Wheat flour  3.6  0  0  SAPP  9.39  0  0  CaC1$_{2 }$ 0  5.96  9.68  NaHCO$_{3 }$ 6.81  12.78  12.78  Fwnaric acid  0  6.64  6.64  Total weight  19.8  25.4  29.1  Height (middle)  87.83  91.38  93.27  Height (edge)  62.67  62.47  59.28  pH  7.2  7.4  7.5  Taste  sweet  sweet  sweet  Aftertaste  pyrophosphate  clean  CaC1$_{2 }$ SAPP  CaC1$_{2 }$ Calcium  formate  NaHCO$_{3 }$ Fumaric  acid  Height  (middle)  Height  (edge)  (SAPP)  2.348  1.703  75.65  67.78  (SAPP)  3.03  2.213  79.14  67.81  21  1.210  2.213  1.150  89.81  62.23  Fumaric  1.703  1.175  78.16  63.23  Fumaric  2.213  1.526  85.68  62.99  22  1.0325  2.213  1.150  90.22  61.94 