A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven [..]

Baking powder is a product used for leavening that is a combination of baking soda and either citric or tartaric acid or a mixture of the two. This powder, when it is wet and hot, will react without a [..]

A chemical leavener combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leav [..]

is also used to increase the volume and lighten the texture of baked goods. When wet, it makes carbon dioxide gas quickly, much quicker than yeast, so breads made with baking powder are called quick b [..]

Pronounce it: bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus a filler like co [..]

The combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch) is called Baking powder. It has the action of yeast but acts quickly. It’s used in batters where there is no [..]

It is a leavener that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch).  It has the action of yeast but it acts much more quickly.  It is used in ba [..]

A chemical leavener combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leav [..]

A leavener containing a combination of Jamaican baking soda, an acid and a moisture-absorber. When mixed with liquid, Jamaican baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise. There are three basic kinds of baking powder. The most common is double-acting, which releases some gas when it becomes wet and the rest [..]

A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again w [..]

A combination of dry acid, baking soda, and starch that has the ability to release carbon dioxide in two stages: when liquid ingredients are added and when the mixture is heated.

A chemical leavener consisting of a mixture of baking soda, acid(s) and an inert filler such as cornstarch.

A raising agent that is two parts cream of tartar to one part bicarbonate of soda (baking soda).

Used as a leavening agent in preparing baked goods. Consists of a carbonate, an acid substance, and starch or flour. Check the expiration date as baking powder loses its leavening power over time. Ins [..]

a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a for [..]

a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a formula.

Leavening agent typically found as a double-acting baking powder, because it firstly reacts with liquids and secondly reacts with heat during baking. A good substitute for 1 teaspoon of baking powder [..]

A leavening agent containing both baking soda