baking powder

Compound leavening agent (baking powder)
Appearance: White powder substance, odorless, relatively stable in dry air, easily dispersed in water.
Usage: As a fermenting agent, it evenly releases gas during various stages of battering and baking, making the product soft, fluffy, with uniform internal tissue structure, delicate voids, elastic and glossy, delicate taste, and pure taste.
Scope of application: widely used in cakes, bread, biscuits and other baked foods, puffed foods, fermented flour products (Steamed rolls, steamed buns, Mantou, etc.), fried flour products and other wheat flour products.
Dosage execution: National food safety standard, food additive usage standard GB2760