Baking powder is a raising agent made of a mixture of a carbonate and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder is most often used to leaven muffins, pancakes, waffles, cakes and other mixtures that use a loose batter. It can also be used alongside any plain flour as an alternative to self-raising flour.
Most baking recipes call for 1-2 teaspoons of baking powder to 1 cup of flour. When using baking powder alongside plain flour as a substitute for self-raising flour, add 1 teaspoon of baking powder to every 110g of plain flour. Make sure all your dry ingredients (baking powder included) are thoroughly mixed before adding the wet ingredients. Once the wet ingredients have been added, limit the amount of stirring and be sure to pop it in the oven as quickly as possible, as baking powder starts to react in recipes as soon as moisture has been added.
Ingredients: Baking Powder
Allergens: No known allergens.
Storage: Store in a cool, dark, clean environment away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
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