About this item

• What do you think chefs depend on while baking or making kneading dough? Is it sugar or is it salt? Not really. It is baking powder and baking soda. These two components are essentials in baking and is the best friend of any pastry chef. It is used in cakes, pancakes, breads, or any battered item prepared in the oven or pan. They are also used instead of egg wash on bread dough
• Most cake batters require baking soda to add air bubbles to the recipe. It makes your cakes light and fluffy. When baking powder and soda is added to a battered mixture, co2 is released creating the batter to expand and become lighter. If added less, the batter turns out runny and gooey, but when added in the right proportion, the end product will be airy, light and fluffy simply melting in your mouth.
• Generally, one teaspoon of baking powder is used to raise a mixture of one cup of flour, one cup of liquid, and one egg. When excessive acid is present, some of the baking powder should be replaced with baking soda.
• Baking powder is used instead of yeast for end products where fermentation flavours would be undesirable, where batter lacks elastic structure to hold gas bubbles for more than a few mints and to speed the production of baked goods.
• Baking soda can separately be used for cleaning purpose too. For example, taking out rust from metal, bringing back lustre in utensils etc. You can also use it as your mouthwash or for heartburn. It is popularly used as a teeth whitening agent too.