Baking Powder

Baking Powder

Baking powder is a leavening agent used in baked goods like cakes, muffins, and cookies. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy.

Baking powder is a complete leavening agent. It contains both the base (sodium bicarbonate) and acid needed for the product to rise via carbon dioxide release when the base combined with acid.

Single- and double-acting baking powders are available, though single-acting varieties are typically only used by food manufacturers and not usually available for household use

Mixed powder additives in our stock including:

MCP application:

MCP should be used in conjunction with baking soda. The neutralizing value of leavening acids is the ratio of sodium bicarbonate (baking soda) to 100 parts of acid leavener that will bring about complete carbon dioxide release or “neutralization.”

For an acid with a neutralizing value of 80, if complete neutralization is desired, you would start out with a ratio of 80:100 parts baking soda : leavening acid. Adjusting the amount of leavening acid to baking soda can raise pH (decrease the acid amount) or lower pH (increase the acid amount) of the finished product. It is used in phosphate flour alone, and in self-rising flour with sodium bicarbonate.

SAPP Application:

SAPP is an inorganic compound consisting of sodium cations and pyrophosphate anion. It is used in food mainly for its two properties:

  1. As a leavening acid which combines with baking soda to release carbon dioxide to improve the texture and volume of baked goods.
  2. As a chelating agent to chelate iron to prevent discoloration in processed potato.

In Bakery:

SAPP is used together with baking powder as a leavening agent to release carbon dioxide. It is ideal for refrigerated doughs, cakes, muffins and pancake mixes where a slow reaction rate is desired.

It is often used with fast-acting leavenings such as monocalcium phosphate in double-acting baking powder or sometimes added with another slow action leavening acid, GDL.

Both SAPP and GDL have a slightly bitter aftertaste.

CONTACT USQuotation Request

    Name (required)*

    Email (required)*

    Subject (required)*