Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, and to speed the production of baked goods.
- Double acting results in better shelf life
- Improved color
- Texture of product is improved
- Substitute for yeast
Other details
| Form |
Powder |
|---|---|
| Shelflife |
12 months |
| Country of origin |
INDIA |
| Storage conditions | Normal room temperature |
| Vegetarian / Non-Vegetarian |
|
| Additional Technical and Commercial Information | Contact us for additional technical and commercial information |