Amylon Baking powder gluten-free BIO, 12 Grams, Flavourless

Product description Amylon Baking powder gluten-free BIO

An excellent baking helper, your dough will be light and fluffy. It will help you prepare great cakes, muffins or cookies. Amylon baking powder is phosphate-free. The sprinkling is provided by cream of tartar and baking soda.

Tips:

• Amylon baking powder tends to loosen at room temperature, unlike regular powder. It is therefore recommended to put the dough in the oven as soon as possible after the powder has been incorporated.
• It loosens slightly less. Use 1.5 sachets where you would otherwise put 1 sachet of plain. Or use just 1 bag and add a small teaspoon of baking soda
• Amylon baking powder has a completely neutral taste. You'll know when you get used to it when conventional powder is used.

The fluffing creates air bubbles in the dough, making the dough lighter and more voluminous. This can be achieved in two ways - biologically (yeast) or chemically (bubbles are created by the chemical reaction of acids and bases).

The difference between phosphate-free and phosphate powder:

• Normal loosening powder
  - the acidic component is phosphate salt (also found in processed cheese or powdered drink mixes)
• phosphate-free baking powder
  - the acidic component is tartar (potassium tartrate), precipitated as crystals in wine barrels
  - the alkaline component is baking soda
  - furthermore, it contains only organic corn starch

Storage: Store in a dry place.