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Baking Powder

Like other commodities used in the bakery, baking powder can be made from different ingredients. These baking powders have different names depending upon their constituents. Among those used are cream of tartar baking powder, cream of tartar tartaric acid baking powder, calcium phosphate sodium aluminum sulphate baking powder and sodium aluminum sulphate baking powder. The commercial baking powders are usually made of such a strength that they will disengage 14% or better of carbon dioxide. The principle in making a baking powder is to add some kind of an acid salt to sodium acid carbonate (baking soda) which will in the presence of water and heat break up the baking soda, in this act disengaging the carbon dioxide gas and forming another salt or salts with the base of the baking soda. Cream of Tartar Baking Powder is made by blending the proper proportions of baking soda, cream of tartar and corn starch, in this way making a baking powder that will liberate 14% or better of carbon dioxide in baking.

Cream of Tartar Tartaric Acid Baking Powder is made by blending the proper proportions of baking soda, cream of tartar, tartaric acid and corn starch so as to produce a baking powder that will give off 14% or better of carbon dioxide in baking.

Calcium and Phosphate Baking Powder is made by blending the proper proportions of baking soda, calcium acid phosphate and corn starch so as to produce a baking powder that will give off 14% or better of carbon dioxide gas during baking.

Mono-Sodium Phosphate Baking Powder is made by blending the proper proportions of baking soda, mono-sodium phosphate and corn starch so as to produce a baking powder that will give off 14% or better of carbon dioxide gas in baking.

Calcium Phosphate-Sodium Aluminum Sulphate Baking Powder is made by blending the proper proportions of baking soda acid calcium phosphate sodium aluminum sulphate and corn starch so as to produce a baking powder that will give 14% or better of carbon dioxide gas in baking.

Commercial-Ammonium Carbonate is also used for leavening small cakes and cookies. This leavening agent is nearly entirely volatile, meaning that when heat is applied, this substance will break up into gaseous products such as gaseous ammonia and carbon dioxide. When this baking powder is used the ammonia and the carbon dioxide act as the leavening agent.