Baking Powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods. When combined with moisture and heat, it releases carbon dioxide gas, causing dough or batter to rise and become fluffy.
Key Features:
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Double-acting formula releases gas twice: once when mixed with wet ingredients, and again when heated
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Ensures consistent rising and light texture in cakes, cookies, muffins, and breads
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Free-flowing and easy to measure
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Gluten-free and safe for various dietary needs
Typical Uses:
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Cakes and cupcakes
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Muffins and quick breads
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Pancakes and waffles
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Cookies and biscuits
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Any recipe requiring leavening
Usage Instructions:
Use as directed in your recipe, usually about 1 to 2 teaspoons per cup of flour, to achieve optimal rise and texture in baked goods.
