Baking powder

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Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid.
This is what makes it different from baking soda, that needs to be paired wih an acidic ingredient to trigger the chemical reaction and allow for the dough to rise.

Usage

Use 15-20g of baking powder per kilo of flour. Do not wait too long before baking your preparation as this could prevent the dough from rising.

Ingredients

Wheat starch, stabilizer (acidic sodium pyrophosphate E450),leavening agent (sodium bicarbonate E500).
Contains gluten.

Best before (THT) Learn more about why we sell products that are past their Best Before Date >

30-11-2024.

Storage

Keep cool, dry and dark.

Supplier

De Kruiden Baron

Origin

Netherlands

Nutrition-facts (per 100g)
Energy1315kJ
Calories313kcal
Proteins0g
Carbs78g
  Sugars0g
Fats0g
  Saturated0g
Salt0mg