Translations: Cepamais pulveris, Kepimo milteliai, Praf de copt, Prašak za pecivo, Baking powder, Proszek do pieczenia, Bakpoeder, बेकिंग पाउडर, Fermento em pó, Порошковая выпечки, Μπέικιν, مسحوق الخميرة, 베이킹 파우더, Prášek do pečiva, 发粉, Pols per coure, Pecilni prašek, Prášok do pečiva, Lievito in polvere, אבקת אפייה, Bakpulver, Прашак за пециво, ベーキングパウダー, La poudre à pâte, Backpulver, Bagepulver, Bakepulver, Polvo para hornear, Порошкова випічки, Leivinjauhe, Бакпулвер
Baking Powder is a very fine white powder, similar in appearance to baking soda or corn starch, two ingredients that it is most commonly comprised of. The addition of water instantly catalyzes a reaction which releases carbon dioxide gas.
Colors: Pure White
Food complements: Breads, Pastries
Substitutes: Baking soda, Single-acting baking powder, Phosphate, Or tartrate baking powder, Ammonium bicarbonate
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Make sure expiration date has not passed.
Buying: Baking powder can be bought in packs or tin at all grocery stores.
Procuring: Baking powder is made from sodium bicarbonate, an acidifying agent already (cream of tartar), and also a drying agent (usually starch).
Preparation and Use
Baking powder is a leavening agent and is used to cause a high rise in cakes or baked goods.
Conserving and Storing
It is largely inert, although in theory the starch component could spoil. Follow directions on packaging. Store in tightly lidded container in cool, dark cabinet or pantry away from a heat source like the oven.
Used through out the world for breads and bakery goods. Used commercially first in Europe and the US.
History: The first modern version of baking powder was discovered and manufactured by Alfred Bird (1811-1878), a British chemist.