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AACC International Approved Methods - AACC Method 12-21.01. Total Carbon Dioxide in Prepared Mixes and Self-Rising Flours

AACC International Approved Methods

Carbon Dioxide

AACCI Method 12-21.01
Total Carbon Dioxide in Prepared Mixes and Self-Rising Flours


To determine total carbon dioxide in prepared bakery mixes and self-rising flours. Bakery mixes may include cake, biscuit, pancake, cookie, muffin, or other chemically leavened mixes. Carbon dioxide may be released from sodium, potassium, and ammonium bicarbonates (as sources of leavening gas) or calcium and sodium carbonates. Calcium carbonate is also used as a source of calcium for nutritional fortification. A strong acid, e.g. sulfuric acid, is required to neutralize carbonate sources. This method can be used for systems that contain various leavening ingredients such as sodium aluminum sulfate, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, dimagnesium phosphate, or organic acids. A large sample of the bakery mix and self-rising flour is used to provide sufficient carbon dioxide to be detected by the Chittick apparatus.