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.
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.
Wheat starch, stabilizer (acidic sodium pyrophosphate E450),leavening agent (sodium bicarbonate E500).
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Keep cool, dry and dark.
De Kruiden Baron
Nutrition-facts (per 100g)