sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate monohydrate, calcium sulphate.
may contain dairy, eggs, sesame seeds, soy, sulphites and tartrazine.
in recipes, the general rule of thumb is to use 1 teaspoon of baking powder per cup of flour. too much baking powder will tend to create overly large gas bubbles that will rise to the surface of your batter and pop, eliminating its leavening power and resulting in baked goods that are heavy and sunken.
since some of baking powder’s gas (or leavening power) begins to release once it’s moistened, it is important in most baking recipes to combine the wet and dry ingredients separately, then mix just before baking.
store in a cool, dry place. do not store baking powder in the refrigerator as the condensation on your container can shorten the shelf life. baking powder should be used within 6 to 12 months. if you are unsure about its potency, a good way to test it is to add 1 teaspoon of baking powder to 1/3 cup of hot water. if it bubbles gently, it is fine to use.
Point of Interest:
a staple in any pantry, baking powder is a leavening agent that consists of baking soda, combined with an acid (such as cream of tartar) and a moisture absorber (such as cornstarch). it acts like yeast, but works much faster. the most common type of baking powder is double acting, which means the baking powder reacts twice: releasing some of its gas when it becomes wet, and the rest when it is exposed to heat. this double action ensures a finished product that is light and fluffy.
baking powder is a dry leavening agent used in baking. there are several formulations but all contain an alkali, usually baking soda, and an acid in the form of salt crystals together with a starch to keep it dry. when dissolved in water the acid and alkali react and emit gas, which expands existing bubbles to leaven the mixture. double action baking soda contains two acid salts, one which acts at room temperature, producing a rise as soon as the dough or batter is prepared, and another that reacts at high temperature, which results in a further rise during baking.