Baking powder is a specially designed double-acting chemical leavener. It produces an excellent texture, great volume, and clean flavour, as well as an even crumb colour for top quality cakes and other baked goods.

Sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate, calcium sulphate.

Use up to 6% by weight of flour depending on the type of baked product. For most cakes, about 5% produces optimum results. It is important to scale baking powder accurately to assure uniform results.

Product should be stored in a cool dry place and should have a shelf life of 9 months.