Golden Lily Baking Powder, 400g

We often hear: what is the difference between baking soda and baking powder? We are happy to explain this for you! Baking soda has a stronger effect than baking powder and is used to make cakes rise better. When baking soda comes into contact with certain acids such as vinegar, cocoa, lemon juice or yogurt, bubbles are created that make the cake lighter. That is why it is best to only use baking soda if it contains an acidic ingredient, if you want to avoid a bad aftertaste or malfunction.

We have the baking powder for you here. Baking powder also makes your pastries rise, but is less strong than baking soda. It is a sodium bicarbonate to which salt, acid and a stabilizer have been added. That's why you don't have to take into account an acidic ingredient in your pastry.

Ingredients: ammonium carbonate E503

Allergen information: -.
Diet Info: -.

Storage advice: store in a cool, dry place.