Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, and to speed the production of baked goods. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads. The introduction of baking powder was revolutionary in minimizing the time and labor required to make breadstuffs. It led to the creation of new types of cakes, cookies, biscuits, and other baked goods. This package is in every Greek cabinet, ready to be used for our cakes, to accompany our coffee. Use it in your sweet or savory preparations.
Sign up here to give us your review about our products and add comments, we'll be happy to hear from you!.