The procedure that we can use by whipping the eggs with a whisk or on a planetary mixer. As we take in air, our eggs will rise and gain volume.

By inserting a chemical reagent into our dough that makes our product rise at high temperatures. Used primarily for biscuit making and is also commonly used at home.

The leavening of our product through yeasts and bacteria. We commonly call sourdough bread that which contains "sourdough", but technically all the variants of leavening by bacteria or yeasts (also contained in the sourdough) are to be considered as "NATURAL" leavening. To make good bread, long leavening times must be respected and minimum quantities of yeast must be used, which give it quality in taste, digestibility, duration and do not become harmful as it could lead to intolerances and allergies.