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Baking powder is also called double baking powder. It is a white powder made of alkaline material combined with other acidic materials and starch as filler.
Baking powder In the process of contact with water, the acidic and basic powders dissolve in water at the same time and the reaction will begin to release carbon dioxide CO2 (first time), and at the same time, more gas will be released during baking heating. (Second time), the process of secondary gas production will make the product expand and soft, while ensuring the desired appearance of the product.
Scope of application: It can be used for the rapid production of pasta, bread, cakes and biscuits.
How to use: Mix the baking powder with the dry powder (dry flour) first, then add an appropriate amount of water at about 30 °C to stir.
Usage: According to the provisions of GB2760, use according to the production needs (Formula 2: ≤ 2%).
Shelf life: Under the conditions of moisture, shading and sealing, the general shelf life is 12 months, some may be 3 months or 5 months, and the formula 2 can reach 2 years.
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