Bicarbonate of soda
Applications : Dry cookies, Gingerbread, Cake, Madeleine, Muffins,...
Properties : Leavening agent
Dosage : QS
The
product in detail
Description
Baking soda is often used as a leavening agent in yellow doughs and dry cookies.
Also known as sodium hydrogen carbonate, it is a water-soluble salt that undergoes an endothermic (heat-absorbing) reaction.
It decomposes in the presence of water, the higher the temperature, the faster it breaks down. It is therefore important to keep it away from humidity, as it tends to clump.
The reaction produces carbon dioxide, which aerates the dough.
Baking soda also helps to raise the pH of preparations if it is too low.
Dosage and application
QS
Availability
Kosher
Use
Can be heated
Can be used cold
Packaging and storage
Packaging options
- 150g (article code: 10108)
- 1kg (item code: 240B)
- 25kg (item code: 241F)
150 g net plastic box - carton of 40 boxes (6 kg) - pallet of 30 cartons (180 kg) ;
Plastic box of 1 kg net - carton of 12 boxes (12 kg) - pallet of 30 cartons (360 kg) ;
25 kg net bag - pallet of 12 bags (300 kg);
Storage conditions: Store in closed packaging, away from heat and moisture.
Applications
Applications on offer
Dry cookies, Gingerbread, Cake, Madeleine, Muffins,...
Do you have any questions about this product?
Yes, gas is released when the bicarbonate is mixed with the purée: the mixture needs to be stirred well, and the foam produced should subside fairly quickly.
Louis François tip
If the pH of a fruit puree is too acidic to use certain gelling agents, it can be raised by adding sodium citrate or bicarbonate of soda.
Specialties
