Quick bread leavening process, agents (one or more food-grade chemicals—usually a weak acid and a weak base) are added into the dough during mixing. These agents undergo a chemical reaction to produce carbon dioxide, which increases the baked good's volume and produces a porous structure and lighter texture. Yeast breads often take hours to rise, and the resulting baked good's texture can vary greatly based on external factors such as temperature and humidity. By contrast, breads made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer and lighter than a traditional yeast bread. Chemical
Bread clip Bread clip A bread clip is a device used to hold plastic bags closed, such as the ones in which sliced bread is commonly packaged. They are also commonly called bread tags, bread tabs, bread ties, bread climps or bread-bag clips. By sealing a bag more securely than tying or folding over its open end, the clip or tie may preserve its contents longer. In some cases, the color of the tag indicates the day on which it was baked, although there is no universal standard for the color code. Most designs of bread clip consist of a single plastic