Baking Powder 200g

Baking powder is a dry, double-acting chemical leavening agent that helps baked goods rise by releasing carbon dioxide gas. It is a complete leavening system, containing baking soda (a base), a dry acid (like cream of tartar), and a buffer (like cornstarch) to prevent premature reaction with moisture. The baking soda and acid react with liquid and heat in two stages to create bubbles, resulting in a light and airy texture. Baking Soda (Sodium Bicarbonate): A base that reacts with acid to produce gas.
Acidic Salt (e.g., Cream of Tartar): Provides the necessary acid for the reaction to occur, as recipes often lack other acidic ingredients.
Cornstarch: A buffer that absorbs moisture and prevents the acid and base from reacting before the mixture is used in the recipe.
How it Works (Double-Acting)

1. First Action (With Moisture):
   When liquid is added to the dry ingredients, the baking soda and acid begin to react, producing some carbon dioxide gas bubbles.
2. Second Action (With Heat):
   When the mixture is exposed to the heat of the oven, a second, more vigorous reaction occurs, producing the remaining carbon dioxide gas and ensuring the baked good rises sufficiently.