Baking Powder

Baking powder reduces the time and workforce required to make cakes and breads. Alfred Byrd, an English chemist and food producer, was the first person who invented baking powder in 1843.

Function
It is used to increase the volume of cakes and muffins and so on by releasing carbon dioxide gas into the dough.

Baking powder is produced in two different grades, single-stage and two-stage grades.


Single-stage
Their formulation is based on an acid. The used acid may act fast or slow. A quick acid reacts at room temperature when it is mixed with baking soda and water. The first single-stage baking powder was produced in 1843.

Two-stage
Their formulation is based on 2 acids. The first acid reacts first at room temperature. The second acid begins to react when it is heated (60 ¬ C). The first two-stage baking powder was discovered in 1860.

Acid salts that work at low temperatures: Cream of Tartar

Acid salts working at high temperature: Sodium Acid Pyrophosphate, Monocalcium Phosphate

In addition to acid and alkali present in their formulation, the starch present in baking powder is also used as a filler and moisture absorber during baking and increase the shelf life of the product.

Uses
The baking powder of Cicerone Chemi Company with the brand of seapole is produced in different grades for use in various types of cakes, cookies, biscuits, wafers, bread and all kinds of flour and confectionery products based on the customers’ demands.