You know what a fascinating ingredient is? Baking powder. Why? Because it just sits in your formula UNTIL water is added. This activates a reaction, turning baking powder into a chemical leavening agent. What’s the reaction? When water mixes with the acid (often MCP, SAPP, SALP, SAS or tartaric acid—although phosphate-free varieties are available), carbon dioxide gas [...]
Double-Acting Baking Powder What is Double-Acting Baking Powder? Double-acting baking powder has two types of acids, which react at different times during baking. The reaction adds volume to baked goods that don't have acid in them, such as cookies or cakes. Baking powder is a leavening agent that contains a combination of [...]
Baking Powder Also known as chemical leavening What is Baking Powder? Baking powder is a chemical leavening agent. Chemical leavening agents added to doughs and batters undergo various decomposition and neutralization reactions to produce carbon dioxide, water vapor and in some cases ammonia.1 These gases are responsible for expansion, flavor, color and [...]
Sodium Aluminium Phosphate (SALP) Also known as Sodium Aluminium Phosphate Acid What is Sodium Aluminium Phosphate? Sodium Aluminium Phosphate (SALP) is a food additive and a leavening acid. It is a white to colorless powder and is considered a slow reacting leavening acid with a neutralizing value of 100.1,2 In baking, SALP [...]
