[0180]  The leavening agent of the invention may also be  incorporated into self-raising flour. The latter may for  example comprise at least 0.5% by weight of the leavening  agent, preferably at least 1 %, more preferably at least 2%,  most preferably at least 5%, but less than 15%, more  preferably less than 10% most preferably less than 8%.  [0181]  Leavening agents of the invention, or baking pow› ders comprising them, may be incorporated into bakery  mixes. These may be batters (i.e. pastes in which the volume  of liquid exceeds that of solid) or doughs (i.e. pastes in  which the volume of solid exceeds that of liquid) and may  be adapted for the production of a range of baked confec› tions. The leavening agents may be used in conjunction with  yeast.  [0182]  It will be apparent that the leavening agent may be  preformulated as a baking powder or prepared in situ by  adding the ingredients separately to the dough or batter.  [0183]  Baked products according to our invention include  any leavened confection including, without limitation, pan› cakes, bread, cakes, biscuits, waffles, scones, buns, cookies,  batter coatings, sponges and puddings.  [0184]  The invention will be illustrated by the following  examples in which all proportions, unless otherwise stated,  are percentages by weight based on total weight. All refer› ences to calcium chloride are to normal commercial calcium  chloride, which was Non-acidic. The Neutralisation Value  was found to be negative (-0.055 by the method of Brose,  Becker and Bouchain vs). A 0.5 molar solution had a pH  greater than 8. When 2 g of the calcium chloride in 200 ml  deionised water was mixed with 0.25 g sodium bicarbonate  in 50 ml deionised water, and the mixed solutions were  stored at 23°  C. and 764 mm Hg pressure, no evolution of  carbon dioxide could be detected using Chittick apparatus.  [0185]  Bakery trials with sodium bicarbonate and Precipi› tant, in the stoichiometric amount required to precipitate the  carbonate formed by thermal decomposition of the bicar› bonate in aqueous solution, as in the "balanced" system  described by Wu (vs), had shown wide variations in pH,  which was undesirably high giving a dark crumb and bitter  aftertaste. To compensate for the expected 50% reduction in  CO$_{2 }$ available from the thermal decomposition compared  with conventional acid/base leavening systems, the amount  of bicarbonate was proportionately increased. None of the  tests gave a commercially viable product.  [0186]  An Acidulant-free composition according to the  invention comprising a substantial excess of Precipitant over  the stoichiometric amount, and using conventional levels of  addition of bicarbonate was compared to one of the earlier  formulations, and also with sodium bicarbonate alone at  both the conventional and increased levels and calcium  chloride alone, in the following Madeira cake recipe.  [0187]  The comparison consisted of 8.9 g sodium bicar› bonate and 5.9 g calcium chloride. The example consisted of  5.11 g sodium bicarbonate and 5.9% calcium chloride. The  results are shown in the following table I:  [0188]  The product of the invention although using sub› stantially less bicarbonate than the control provided a greater  increase in volume, lower pH and almost no discolouration.  [0189]  Four formulations were prepared using mixtures of  Precipitant and Acidulant at various levels and compared  with a commercial product in bakery trials, using the fol› lowing recipe.  [0190]  A scone mix was prepared with the composition,  based on weight of flour:  [0191]  The pH of the scones was noted. The results are set  out in the following table II, in which all proportions are in  grams.  [0192]  Three leavening formulations according to the  invention were tested in the following Madeira cake recipe  of Example 1. The pH was acceptable in all cases and the  examples had a brighter crumb than the control, which used  a balanced Acidulant/soda system. The height in mm was  measured in the centre and edge. No sagging was observed  in the middle. The improved rise compared to the control  resulted from a late surge in gas evolution. The results are set  out in the following table in which proportions are percent  by weight based on total weight.  [0179]  Other Bakery Mixes  US 2020/0352177 Al  9  Nov. 12, 2020  EXAMPLE 1  EXAMPLE 6-8  EXAMPLES 2-4  Heat treated cake flour  300  Caster sugar  391.8  Skimmed milk powder  22.2  Salt  7.5  Sweetener  211.2  Skimmed milk  19.6  Water  177.9  Example  NaHCO$_{3 }$ flour  CaC1$_{2 }$ MCPa  SAPP  pH  Comparative  0.74  0.4  0  0  1.04  7.3  2  1.14  0.24  0.495  0.47  0  8.8  3  0.765  0.24  0.47  0.495  0  7.35  4  0.64  0.27  0.62  0.35  0  7.9  5  0.39  0.24  0.78  0.2  0  6.7  Plain flour  100  Baking powder  10.3  Caster sugar  20  Unsalted butter  30  Milk  50  pH  Volume (cm 3 )  Colour  Comparison  8.6  1152  Light brown  Example 1  8.4  1183  Off white  8.9% soda  9.2  1012  Brown  5.11 % soda  8.8  968  Dark brown  5.9%  6.3  952  White  TABLE I  TABLE II 