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Did you know you can make self-raising flour from plain flour using baking powder? Visit the “how to use” tab below to find out how.
Due to the way the chemicals react in our baking powder (see below) it is important that once you add the liquid to it the recipes, you get it in the oven ASAP.
A bit of Baking Powder History….
Originally baking powder was made from baking soda (sodium bicarbonate) and creme of tartar (tatric acid), like ours is. For the chemists in the kitchen out there, the baking soda is alkaline and the creme of tartar is acidic. When the two are combined and liquid is added a chemical reaction happens, carbon dioxide is made and the product will rise (i.e. acts as a leavening agent). Quite a simple process really. However as creme of tartar is quite costly, so the food manufacturing business took it upon themselves to find cheaper, alternative acids to creme of tartar. This is when aluminium based acid products were investigated and used as alternatives or in addition to traditional baking powder. The aluminium based acids react with baking soda when heated above 50degrees celcius, and the leavening starts to happen.
>You may detect a slightly metallic flavour if you use an aluminum based baking powder so why not just use the good old original one!
Country of origin: Australia
Ingredients: Cream of tartar (potassium bitartrate), sodium bicarbonate, organic white rice flour
Allergen Statement
We pack a wide range of natural food products on shared equipment including nuts, seeds, grains and cereals. This includes sesame, peanuts, soy and gluten. We do our best to avoid any kind of cross contamination this can occasionally occur and any of our products may contain traces of these.