Baking soda is one of the most often used chemical leaveners. It is an alkaline salt that needs heat and/or acid to produce leavening gases. It is commonly used in baked goods that do not require yeast, such as cakes, cookies, muffins, and cupcakes, similar to other chemical leaveners. We should keep in mind the following while using sodium bicarbonate.Excessive use may result in a yellow or green dislocation and a harsh chemical flavour. Some acidic ingredients, such as buttermilk, sour cream, vinegar, or yoghurt, can be combined with baking soda. However, the acid content of each must be taken into account. To avoid an early response, it must be mixed with dry components. The more reactive baking soda is, the finer the particle size. In dry cake mixes, coarse granular baking soda must be used.
- Neat shape and rise and volume
- It has excellent leavening properties used in baked goods like cakes, muffins, and cookies. helps in texture improvement making it light and fluffy.
- Use code FIRSTPURCHASEat checkout and save 2% on orders above Rs 1000
Please book an appointment with our consultants for more help
For other applications please contact us
What is cost-in-use?
Price is always a concern, but more than the price it is the ingredient's cost in use(CIU), which impacts your product the most. CIU is the cost impact of the ingredient per kg of the final application . Use the calculator to determine the cost impact of the ingredient in your application
|Related products & services||
White to light brown minute crystalline powder
|Country of origin||
Please check Technical Datasheet
In a clean, cool and dry location