Description
Tips:
- The Amylon baking powder tends to rise the dough at room temperature already, on the contrary to ordinary baking powder. Therefore, it is recommended to put the dough in the oven as soon as possible after the powder has been incorporated in the dough.
- It rises doughs little bit less. Use 1.5 of the bag where you would normally put 1 bag of ordinary baking powder. Or use 1 bag only and add a small spoon of edible soda
- Amylon baking powder has a completely neutral taste. When you get used to it, you will recognized when a conventional powder is used.
Dough rising creates air bubbles in the dough, making the dough light and gaining in volume. This can be done in two ways - biological (yeast) or chemical (bubbles are created by a chemical reaction of acids and bases).
Difference between phosphate-free and phosphate powder:
- Regular baking powder
- the acidic component is a phosphoric salt (also contained in cream cheeses or powdered beverage blends)
- Phosphate-free baking powder
- the acidic component is cream of tartar (potassium bitartrate), precipitated as crystals in wine barrels
- the alkalic component is edible soda
- another component is corn starch in organic quality only
Composition
Corn starch *, rising substances: potassium bitartrate, sodium carbonate. May contain traces of milk and eggs. * product of controlled organic farmingStorage
Store in a dry place.
