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Baking powder
Baking powder is a complete leavening agent, containing both a base (baking soda) and an acid. It reacts with liquid and heat to produce carbon dioxide, making batters rise.
Essential for cakes, muffins, and quick breads. Most are 'double-acting,' meaning they react once when mixed with liquid and again when exposed to heat.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:USDA FoodData Central
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Store in a cool, dry place. To test if it's still active, add a teaspoon to a little hot water. It should bubble vigorously.
FAQ
- How to test freshness?
- Stir in warm water; lively bubbles mean it’s active.
Umrechnung wählen für Baking powder
Similar ingredients
- Baking soda
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