Double baking powder

Double baking powder is known as two-step baking powder. This product releases some CO2 gas during the mixing operation and the rest during the cooking stage at a temperature of about 40-45 ° C. In the first stage of gas release, fast-reacting materials enter the reaction and produce gas quickly, and in the second stage of gas release, slow materials perform gas release operations in the cooking stage. The type of formulation of this product causes the appropriate texture and volume to be created in the final product. Therefore, this product is recommended for the production of products that have a high aeration rate.

Uses: A variety of layered cakes and Swiss rolls and a variety of high aeration products.

Consumption: up to 40 grams per kilogram of flour.

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