Baking Powder Used for Fermenting and Baking Bread, Cakes, Cookies, and Pizza

• CAS No.: 69-65-8
• Formula: Mix
• EINECS: Xxxx
• Certification: HACCP, BRC
• Shelf Life: >12 Months
• Aerogenic Speed: Double Reaction of Baking Powder
• Model NO.: 99%
• Application: Puffed Food, Flour Products
• Type: Composite Bulking Agents
• Shelf Life Time: 2yrs
• Color: White
• Appearance: Powder
• Packing material: PP Bag/ Paper Carton
• Transport Package: 25kg/Bag
• Specification: 25kgs/Drum, bag
• Trademark: china MGF
• Origin: China
• HS Code: 2102300000
• Production Capacity: 100mt/Month

Product Description

Product Description

Product Description


Baking powder is a compound leavening agent. It is a white powder made of soda powder with acidic materials and corn flour as a filler. It is also called foaming powder and baking powder. Baking powder is a rapid leavening agent, mainly used for rapid fermentation of food products. It is used in a larger amount when making cakes, cakes, steamed buns, steamed buns, shortbreads, breads and other foods.

Baking powder is a white powder composed of baking soda combined with other acidic materials and corn flour as a filler. Baking powder reacts when it comes into contact with water, acidic and alkaline powders are dissolved in water at the same time, and some of them will start to release carbon dioxide (CO₂), and at the same time, during the baking and heating process, more gas will be released, and these gases will Make the product to achieve the effect of expansion and softness. The fast-reacting baking powder starts to work when it dissolves in water, while the slow-reacting baking powder starts to work during the heating process. The "Dual Reaction Baking Powder" has both fast and slow reactions. characteristic. Generally, the baking powder purchased in the market is "dual reaction baking powder".

Although baking powder contains soda powder, it is precisely tested by adding acidic powder (such as cream of tartar) to balance its pH. Therefore, basically, although soda powder is an alkaline substance, the commercially available baking powder is not. It is a neutral powder, so baking soda and baking powder cannot be replaced arbitrarily.

As for corn flour as a filler in baking powder, it is mainly used to separate acidic powder and alkaline powder in baking powder and prevent them from reacting prematurely. Baking powder should also try to avoid moisture and premature failure during storage.
 


 HOW TO USE

1 The temperature of water during making paste:10ºC to 20ºC.When the paste has been finished.The temperature of the paste is 30ºC to 31ºC.
2 The time for shaping up the product:10min to 15min
3 Put the product into the constant temperature oven for ferment after shaping up. And bake the product for 60min35ºC  38ºC
4 Dosage According to the dosage of flour,add 0.5%to4%,or depend on your need.