Baking Powder

Baking Powder

Baking powder is an indispensable staple for every pantry. Like yeast, it is  leavening agent but one that’s used in non-acidic foods like cakes, pastries, pie crust, cookies and quick breads. Baking powder acts much more quickly than yeast, causing batters to rise by forming gas bubbles. Mount Hope bulk baking powder contains potato starch, an important ingredient included to absorb liquid in the batter and slow the gaseous reaction. Without the addition of potato starch, leavening would happen too early in the baking process, resulting in baked goods that are sunken or heavy.

Because it contains two acids, sodium acid pyrophosphate and sodium bicarbonate, our wholesale baking powder is double-acting, meaning it reacts twice. One of the acids dissolves in water upon contact and the other dissolves with heat during baking. Double-acting baking powder is the preferred type for baked goods that are reliably fluffy and light.

If you enjoy creating your own recipes for baked goods, it’s important to understand the proper ratios. Too much or too little baking powder can result in culinary failure. Use 1 to 1 ¼ teaspoons of Mount Hope bulk baking powder for every 1 cup of wheat-based flour in your recipe. If baking with some of the non-wheat flours available from Mount Hope such as rice flour or spelt flour, begin with the recommended amount and be prepared for some trial and error. Using too much baking powder typically results in large, loose bubbles rising to the surface of the batter and popping. Too little will cause baked goods to be flat and dense.

Store our wholesale baking powder in a clean, dry container with a tight-fitting lid. Place it in a dry pantry or cupboard away from heat and direct sunlight to ensure the longest shelf life.