Baking Powder

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, Fried food and other foods.

Bailin Group can provide Normal grade & Super grade Baking Powder for your choice .

Classification:

According to the different reaction speed, it is divided into slow reaction baking powder, fast reaction baking powder and double reaction baking powder.

Principle:

Baking powder is a white powder composed of baking soda combined with 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 in the process of baking and heating, they will release more gas, which will cause the product achieves the effect of swelling and softness. 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. 

The "Double acting Baking Powder" has both fast and slow reactions. characteristic. Generally, the baking powder purchased in the market is "Double acting baking powder".

Although baking powder contains soda powder, it is precisely tested by adding acidic powder (such as cream of tartar) to balance its pH. Therefore, basically, although soda powder is an alkaline substance, the commercially available baking powder is not. It is a 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.

Certificate of Analysis :

Dosage:

First, mix the flour (or other grain powders) to be prepared according to the ratio of 2-3% baking powder (excessive addition of baking powder will cause the food to taste bitter), then put in an appropriate amount of warm or cold water to knead or stir, give a certain amount of After the fermentation time, it can be steamed, baked, roasted, fried and other methods to make all kinds of buns.

Remember not to add too much baking powder to the right amount, it will be bitter if you put too much.

Effect evaluation of Baking powder:

There are many varieties of baking powder on the market, but how to evaluate the effect of a baking powder? The four-character formula of "more, faster, better, and less" is a more direct and objective evaluation method. The so-called "more" means that the amount of gas produced by the baking powder is more, the so-called "fast" means that the baking powder should be applied quickly, and the effect should be quick and fluffy. 

It is considered from the application cost. No matter how cheap a baking powder is, the lower the price, but if the dosage is large enough to be effective, the cost of use will definitely be high. The condition of saving the dosage will naturally become a factor to examine the application effect of baking powder.