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
Finnish bread traditional in Finland, and it makes the best of the humidity preserving qualities of traditional rye bread by serving each piece of bread as a pre-cut pair of two halves, which protect each other but can still be easily separated. The brand is not without competitors. Two of them are Fazer's "Ruispuikulat" (a newer competitor), which are oblong in shape instead, and Oululainen's "Reissumies" (preceding Vaasa's formulation by about a decade), which are round. Both competitors are distinctly more traditional in formulation than Ruispala, mainly changing the size and shape of the traditional rye bread. As rye bread is the