Baking Powder

Baking powder is commonly used in frying, baking, fermentation, puffing and other pasta products processing production of bulking agent, commonly known as foaming powder. When baking powder is added to food, stirred and heated, the food will become fluffy in structure and full of shape. Baking powder is cheaper and ferments faster than baking soda ferments. When making pasta such as bread and baking cakes that require a fluffy effect, baking powder can be chosen.


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The difference between baking powder and baking soda

Appearance difference
The appearance of baking powder is generally white fine powder, very small particles, white color, and baking soda color is generally white, is a fine crystalline powder, white color but a sense of luster, slightly whiter than baking powder.
Ingredient difference
Baking powder, also called foaming powder, the main ingredients are baking soda and corn starch, with some acidic substances as auxiliary ingredients, while the main ingredient of baking soda is sodium bicarbonate, an inorganic salt.
Nature difference
The nature of baking powder is generally neutral, not acidic nor alkaline, while the nature of baking soda is generally alkaline; the fermentation method of baking powder is mainly through the acid-base neutralization reaction in contact with water to produce gas, while the fermentation method of baking soda is mainly through the decomposition of water and heating to produce gas.
Difference in the scope of use
Baking powder is often used in the fermentation of bread, steamed buns, buns, doughnuts and other fluffy pastry; while baking soda is often used in the production of cookies, peach crisp and other high-temperature baked goods.