America Leavening Flour: History and Origin
Leavening flour is a fundamental ingredient in the baking of many countries, especially in Latin America. Its origin dates back to the need to facilitate the preparation of fluffy doughs without having to add yeast separately. In different Latin American countries, this product goes by different names: in Mexico and Colombia it is commonly known as "prepared flour" or "flour with baking powder," while in Argentina and Uruguay it is called "harina leudante" (leavening flour). This mixture consists of wheat flour combined with leavening agents, such as baking powder and baking soda, which allows baked goods to rise and have a light texture without the need for fresh or dry yeast.
Leavening flour is especially popular for making cakes, pastries, pancakes, and other baked goods that require a soft and airy texture. Its use simplifies the cooking process and offers consistent results, which is why it is a highly valued ingredient in both home and professional kitchens throughout Latin America.
