is

aluminum-free baking powder, commonly known as double-effect baking powder, which is compounded by acidic bulking agents such as calcium hydrogen phosphate and potassium hydrogen tartrate and alkaline bulking agents such as sodium hydrogen carbonate, ammonium hydrogen carbonate, potassium hydrogen carbonate, light calcium carbonate and starch.

is aluminum-free baking powder a food additive?

aluminum-free baking powder is a food additive. Aluminum-free baking powder can be used in food. However, baking powder can not be used in all foods, and the dosage used must be strictly in accordance with the requirements of national standards. Baking powder belongs to food additives, and the dosage of each additive must strictly meet the food additive use standard in the national food safety standard. Only in this way can we not violate the food safety law.

dosage of baking powder

The standard dosage of baking powder is 2-3% of flour. According to 5 grams (1 kg) of flour, it is 1-15 grams with the proportion of 2-3% baking powder, which can be taken with a white porcelain spoon (spoon) available in every family. Generally, a spoon is about 8 grams when it is full, and 1-15 grams is enough.

baking powder is a chemical initiator. There are two kinds of baking powder. One is alkaline, and its main components are sodium bicarbonate and ammonium bicarbonate. The other is compound, and its main components are alum and ammonium alum. Baking powder contains alkaline flour. Adding too much will make the prepared bread taste bitter, and eating too much is also harmful to human body. The general principle is "less should not be more". However, if the amount of baking powder is too small, the bread will not rise, or the fermentation is not enough, and the bread made is not soft enough, so the amount of baking powder needs to be in accordance with the standard.

If it is a bakery or the like that needs to make a lot of bread or cakes, the ratio of sweet-soaked flour to flour is about 1: 99 or 2: 98. Too little baking powder will slow down the fermentation speed, so if you want to make bread ferment quickly and successfully, you can appropriately increase the ratio to 3: 97 to 4: 96.