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Baking Powder
One of the most important properties in baking products is volume increase so there are several methods to acheive volume increase and good shape in all kinds of baking products. Like biologic method (using yeast), mechanical methods (stirring), chemical methods (using chemical leaving agents).
Using the appropriate chemical agent is very important for increasing the volume, porosity and sponge texture of the end products. Azarnoosh Shokoofeh has designed different kinds of professional baking powders and recomend suitable baking powder based on kinds of end product (the end products net weight).
Our baking powder are classified in two groups: single acting baking powder and double acting Baking powder and single acting baking powders consist of four kinds of baking powders.
Appearance : white powder
Packing ; 10 kg and 25 kg Bags
| Kinds of baking Powder | The best dosage based on flour weight | Feature and Advantage |
| Super Baking Powder | 40 grams per 1 kg flour | Increase volume and porosity with slow reaction speed, suitable for kinds if cakes with heigh weight and frozen dough like frozen pizza dough |
| Medium Baking Powder | Increase volume and porosity in kinds of cakes with light and medium weight | |
| Cookie Baking Powder | Increase volume and porosity with fast reaction speed, suitable for kinds of cakes with short baking time like pan cake, cookie, doughnut | |
| Double Action Baking Powder | Increase volume and porosity by releasing gas in two phases when it is cold when it is hot . Suitable for layer cakes and swiss rolls. | |
| Star Baking Powder | Increase volume and porosity in all kinds of baking products. |
