Product Description

leavening agent used in baking to produce carbon dioxide gas that helps dough and batter rise. It typically consists of baking soda, an acid (such as cream of tartar), and a moisture-absorbing ingredient. When mixed with liquid ingredients, the baking soda and acid react and produce carbon dioxide, which is trapped in the batter or dough, causing it to expand and rise. Baking powder is used in recipes for cakes, quick breads, muffins, and other baked goods to add lightness and volume.