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Baking soda is one of the most often used chemical leaveners. It is an alkaline salt that needs heat and/or acid to produce leavening gases. It is commonly used in baked goods that do not require yeast, such as cakes, cookies, muffins, and cupcakes, similar to other chemical leaveners. We should keep in mind the following while using sodium bicarbonate.Excessive use may result in a yellow or green dislocation and a harsh chemical flavour. Some acidic ingredients, such as buttermilk, sour cream, vinegar, or yoghurt, can be combined with baking soda. However, the acid content of each must be taken into account. To avoid an early response, it must be mixed with dry components. The more reactive baking soda is, the finer the particle size. In dry cake mixes, coarse granular baking soda must be used.
White to light brown minute crystalline powder
|Country of origin||
Please check Technical Datasheet
|Storage conditions||In a clean, cool and dry location|
|Vegetarian / Non-Vegetarian|
|Additional Technical and Commercial Information||Contact us for additional technical and commercial information|
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