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NutriMart
Baking Powder Choice 1kg

Typical Nutritional Information

C NutriRating

Typical values from reference food data. Actual products may vary. (per 100 g)

Nutrient per 100 g
Energy (kJ) 213.0
Energy (kcal) 51.0
Protein (g) 0.1
Carbohydrate (g) 24.1
of which total sugar (g) 0.0
Total fat (g) 0.0
of which saturated fat (g) 0.0
Dietary fibre (g) 0.2
Sodium (mg) 7,893.0
MorningStar

Baking Powder Choice 1kg

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C
NutriRating
60/100 · Typical values from reference food data. Actual products may vary.
0.1g
Protein (g)
0.2g
Dietary fibre (g)
0.0g
of which total sugar (g)
7,893mg
Sodium (mg)
R65.95
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as corn-starch. Baking powder is used to increase the volume a...
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SKU: OC-638
Tags: Baking Powder Choice Baking Gluten Free
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Baking powder is a dry chemical leavening agent, a mixture
of a carbonate or bicarbonate and a weak acid. The base and acid are prevented
from reacting prematurely by the inclusion of a buffer such as corn-starch.
Baking powder is used to increase the volume and lighten the texture of baked
goods. It works by releasing carbon dioxide gas into a batter or dough through
an acid-base reaction, causing bubbles in the wet mixture to expand and thus
leavening the mixture.

Ingredients

General ingredient information for shoppers. Not a laboratory analysis of this product and not medical advice.

sodium bicarbonate 2 2

Sodium bicarbonate, commonly known as baking soda, is a leavening agent used in baking. When combined with an acid and liquid, it produces carbon dioxide gas, causing baked goods to rise and become light and airy. It's also used as a household cleaner and deodorizer.

Good for

  • Helps baked goods rise
  • Can neutralize odors

Watch outs

  • Too much can leave a soapy taste
  • Should not be consumed in large quantities
corn starch 2 2

Corn starch is a fine, white powder made from the endosperm of corn kernels. It's primarily used as a thickening agent in sauces, gravies, soups, and desserts. It can also be used to tenderize meats or as a gluten-free alternative in some baking recipes.

Typical nutrients Typical per 100 g
Carbohydrates 91.0 g

Good for

  • Excellent thickening agent
  • Gluten-free option for thickening

Watch outs

  • High in carbohydrates
  • Can clump if not mixed properly before heating
sodium aluminum sulfate 1 1

Sodium aluminum sulfate is an acidic salt often found in double-acting baking powders. It reacts slowly with baking soda when heated, providing a second boost of leavening during baking. This helps baked goods maintain their rise and texture.

Good for

  • Provides sustained leavening in baked goods

Watch outs

  • Some people prefer to avoid aluminum-containing ingredients
monocalcium phosphate 1

Monocalcium phosphate is an acidic leavening agent commonly used in baking powders and self-rising flours. It reacts quickly with baking soda when moistened, producing carbon dioxide gas that helps dough and batter rise. This initial rise is important for the texture of many baked goods.

Good for

  • Provides quick leavening action in baked goods

Watch outs

No major concerns noted for this ingredient.

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