BAKING POWDER, double acting, Alu & GMO free
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Ingredients: Monocalcium Phosphate, Sodium Bicarbonate, non-genetically modified Cornstarch
Aluminium free, Sulfur dioxide free, Preservative free, GMO-free
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: double acting baking powder has either two different acidic components (a fast-acting, low temperature releasing acids 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 bread, biscuits, cakes, muffins, pancakes, tortillas, etc) where fermentation flavours 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, bread made with baking powder are often referred to as "quick bread".
Make your own? Mix the 1 part food grade Baking Soda to 2 parts Cream of Tartar together until well combined. To preserve freshness, stir in 1 part organic Cornstarch. This will prevent the baking powder from clumping or reacting before you need it.
Storage: Store in a cool dry place, and keep container tightly closed. Keep product away from heat and moisture. Shelf life 24 months with proper storage.
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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it works great in this vegan, gluten-free baked waffles recipe that uses just water/milk of choice and oats blended together with the baking powder. I add in salt and some charcoal powder for colour. It gives it a noticeably improved airy texture and helps keep it from sticking to the silicone mould and makes keeping it coming out intact easier. Omitting it results in a harder waffle that's more brittle and harder to get out. I didn't know what I was missing out on until I used it in the recipe just recently as I had been using it without all this time.
I like that the Baking Powder is alu & GMO free and that it is very fresh. I use several of their products and like them all very much. There pinto beans and the short grain brown rice are the best.