It gives baking powder the time and temperature element contributing to the 'Double Acting' power.
Used in bakery products for cake donuts, biscuits or cake mixes, in meat products to improve water retention; and in seafood canning and in potato treatment.
It also benefits longer shelf life, dough conditioners and prevents food discoloration.
Usage:1g of Sodium Bicarbonate to 1.38g SAPP or as recipe indicates.
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