Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, and to speed the production of baked goods. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads. The introduction of baking powder was revolutionary in minimizing the time and labor required to make breadstuffs. It led to the creation of new types of cakes, cookies, biscuits, and other baked goods
FAQs of manufacture of baking soda:
Q: What is the application of the baking soda manufactured by Product Name?
A: The application of our baking soda is for food use.
Q: What is the shelf life of the baking soda manufactured by Product Name?
A: The shelf life of our baking soda is 5 years.
Q: What is the recommended storage for the baking soda manufactured by Product Name?
A: The recommended storage for our baking soda is at room temperature.
Q: What is the physical form of the baking soda manufactured by Product Name?
A: The physical form of our baking soda is powder.
Q: Is the baking soda manufactured by Product Name food grade?
A: Yes, our baking soda is food grade.