Baking Powder

Baking powder is a dry chemical agent used to increase the volume and lighten the texture of baked goods. It is often used in place of yeast when fermentation flavors would be undesirable in the end-product. Moisture and heat can cause baking powder to lose its effectiveness overtime. The efficacy of the powder can be tested by placing a teaspoon full into a small container of hot water. If it fizzes energetically, the powder is active and usable. Our baking powder is always aluminum free.