Description

Ingredients: Monocalcium Phosphate, Sodium Bicarbonate, non-genetically modified Cornstarch



Aluminum free, Sulfur dioxide free, Preservative free, GMO free.



Origin: South Africa



Baking powder is a dry chemical leavening agent used for increasing the volume and lightening the texture of baked goods. It is a mixture of a carbonate (usually Baking Soda or sodium bicarbonate) and a weak acid (monocalcium phosphate) which 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 itself is near pH neutral. The component in baking powder which helps to improve its consistency and stability is Cornstarch as it absorbs moisture and thus prolongs shelf life by keeping the alkaline and acidic components dry so as not to react with each other prematurely.



Qualities: a double acting baking powder has either two different acidic components (a fast-acting, low temperature releasing acid such as Cream of Tartar and a slow-acting, high temperature triggered one such as sodium acid pyrophosphate) or it contains just a single acid that covers both properties. Our baking powder contains only monocalcium phosphate as the leavening acid which releases about two-thirds of the available gas within about two minutes of mixing at room temperature, then becomes dormant because an intermediate form of dicalcium phosphate is generated during the initial mixing and then, only releases more gas when the batter is heated above 60°C (140° F).



Common use: it is used in any baked goods (such as breads, biscuits, cakes, muffins, pancakes, tortillas, etc) where fermentation flavors from yeast are undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes. Because carbon dioxide is released at a faster rate through the acid-base reaction compared to fermentation, breads made with baking powder are often referred to as quick breads.