An effective leavening agent ,which is responsible for good volume and improved eating quality of the final product through providing it with desirable attributes such as tender crumb,soft texture,uniformcell structure and enhanced palatability.
It can be used for the rapid production of pasta products such as bread, cakes and biscuits.
|Storage conditions|| |
Cool and dry place,avoid from direct shining
|Shelf life|| |
Baking powder is a compound leavening agent. It is a white powder made of soda powder with acidic materials and corn flour as a filler. It is also called foaming powder and baking powder. Baking powder is a rapid leavening agent, mainly used for rapid fermentation of food products. It is used in a larger amount when making cakes, cakes, steamed buns, steamed buns, shortbreads, breads and other foods.
Baking powder is a white powder composed of baking soda and other acidic materials, and corn flour as a filler. Baking powder reacts when it comes into contact with water, acidic and alkaline powders are dissolved in water at the same time, some of them will start to release carbon dioxide (CO₂), and at the same time, during the baking and heating process, more gas will be released, and these gases will Make the product expand and soften. The fast-reacting baking powder starts to work when it dissolves in water, while the slow-reacting baking powder starts to work during the heating process of baking. Among them, “Dual Reaction Baking Powder” has both fast and slow reactions. characteristic. Generally, the baking powder purchased in the market is “dual reaction baking powder”.
Although baking powder contains soda powder, it is precisely tested by adding acid powder to balance its pH. Therefore, basically, although soda powder is an alkaline substance, the commercially available baking powder is neutral powder, so , baking soda and baking powder cannot be replaced arbitrarily.
As for corn flour as a filler in baking powder, it is mainly used to separate acidic powder and alkaline powder in baking powder and prevent them from reacting prematurely. Baking powder should also try to avoid moisture and premature failure during storage.
|Acid insoluble matter, %||≤2.0||<2.0|
|Screening rate(180um), %||≥95.0||99.2|
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