| Product | Baking Powder |
| Appearance | White thin crystal |
| Grade | Food Grade |
| PH | 4.5~6.0, Optimum 4.8-5.5 |
| Temperature | 45℃-65℃,Optimum50℃-60℃ |
| Purity | 99.2%, 99.2%min |
| MOQ | 25kg |
| Shelf Life | 24 Months |
| Storage conditions | Cool Dry Place |
Introduction:
Baking powder is a compound leavening agent, which is a white powder made by adding acidic materials to soda powder and using corn flour as a filler, also known as foaming powder and baking powder. Baking powder is a fast leavening agent, mainly used for fast fermentation of grain products. It is used in a large amount when making cakes, hair cakes, steamed buns, steamed buns, shortbread, bread and other foods.
Application:
1. The role of baking powder is to shorten the fermentation time and make the dough fluffy. Used as a quick starter in food preparation.
2. Baking powder is a compound filler. It is often used to make cakes, steamed buns, steamed buns, bread, etc.
3. On the one hand, baking powder can make the dough fluffy, because its main working principle is acid-base neutralization, and it will react obviously when it meets warm water. Using it to mix the dough will make the dough fluffy quickly, which can make the food made from the dough soft and delicious.
On the other hand, shorten the fermentation time. People dilute the baking powder with warm water and mix it, which can make the flour ferment successfully in a short time. Baking powder also neutralizes the pH.
