Key to baking success are the rate of reaction (ROR) and the neutralisation value. This is because the volume, density and structural quality of baking products are predominantly determined by the gas produced by the leavening acid used and its reaction partner, the carbon dioxide carrier.

While the neutralisation value indicates the quantity of carbon dioxide carrier to be neutralised, the ROR value tells us how much gas the leavening acid has already generated in the mixture. The ROR value is the quantity of carbon dioxide as a percentage released by the leavening acid under standard conditions after eight minutes.