Baking Powder
Applications : Yellow pasta, biscuits, etc.
Properties : Allows dough to rise
Dosage : 15 to 25 g/kg of flour
The
product in detail
Description
Allows the dough to “rise” by transforming into carbon dioxide under the combined action of humidity and heat.
Baking powder consisting of selected anhydrous elements and buffered to avoid interactions.
Leaves no alkaline residue.
Available in organic, gluten-free or phosphate-free versions.
Dosage and application
Shortbread, shortbread: 15 g/kg of flour (i.e. 1.5% of the flour)
Choux pastry: 20 g/kg of flour (i.e. 2% of the flour)
Cakes, madeleines: 25 g/kg of flour (or 2.5% of the flour)
Packaging and storage
Packaging options
- 150g (item code: 10298)
- 1kg (item code: 210B)
- 25kg (item code: 212.00 F)
- 20kg (item code: 10337)
Protect from moisture and heat in closed packaging. Protect from light.
Do you have any questions about this product?
Louis François tip
It is important to pre-disperse the baking powder well in the flour to ensure uniform development of the preparations and to avoid coloring spots.
