Double-acting chemical leavener in powder form for consistent gas release during mixing and baking. Delivers dependable rise, open crumb, and volume in cakes, cookies, and confectionery items while helping control texture and spread.
Double-acting chemical leavener in powder form for consistent gas release during mixing and baking. Delivers dependable rise, open crumb, and volume in cakes, cookies, and confectionery items while helping control texture and spread.
Bulking agent
Aerating / leavening agent
Baking Powder is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Predictable rise and uniform crumb across lines.
Repeatable aeration for wafers, cookies, and shells without over-spread.
Base & acids selection: Food-grade sodium bicarbonate is paired with fast/slow acid salts (e.g., MCP/SAPP/SA).
Primary production: Precise dry blending to produce a balanced leavener with target neutralizing value (NV).
Separation/conditioning: Anti-caking agents added; humidity-controlled handling to protect activity.
Drying & milling: If needed, gentle drying and sieving for uniform particle size and flow.
Standardization/QA: NV, CO₂ yield, moisture, and sieve profile verified; COA issued.
General: 0.5–4.0% of batter/flour phase; trial recommended.
By application
Cakes & muffins: 1.0–3.0% (on flour)
Cookies/biscuits: 0.5–2.0% (on flour)
Pancakes/waffles: 1.0–2.5% (on flour)
Wafers/confectionery shells: 0.5–1.5% (on flour)
“Double-acting” means CO₂ is released twice: once when mixed (wet) and again in the oven.
Particle size balance helps tune spread vs. lift in cookies.
Particle size balance helps tune spread vs. lift in cookies.
“Double-acting” means CO₂ is released twice: once when mixed (wet) and again in the oven.
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