Baking powder: (also known as "instant baking powder", "baking powder" and "cake baking powder", also known as baking powder and baking powder. ), B.P. for short, is a kind of west point swelling agent, which is often used to make cakes and cakes. It is a compound leavening agent, which is directly added to cereal foods such as rice, flour, bean flour, etc., such as baked biscuits, steamed cakes, fried things, etc. It is suitable to be added to the batter of various cakes and cakes. It can form bubbles in advance when dough or batter is formed, so it can expand evenly and effectively in the oven.

1. Usage and dosage:

First, the prepared flour (or other grain flour) is soaked in large flour at the ratio of 1%-5% and mixed evenly, and then a proper amount of warm water or cold water is added to knead or stir to make various steamed buns, which can be made by steaming, roasting, baking and frying. It has dual foaming function.

2. Description: White and off-white powder.

3. Technical parameters:

Carbon dioxide gas generation: water bath, mL/g≥40 at 45℃ standard state.

Water bath, 100℃ mL/g≥ 100 in standard state.

PH value: (after removing carbon dioxide): 6.0-7.5.