a raising agent that is two parts cream of tartar to one part bicarbonate of soda (baking soda).

Leavener containing baking soda, cream of tartar and cornstarch used in baking.

Commercial product used to leaven baked goods. It consists of three ingredients: baking soda, the source of the carbon dioxide gas that causes the dough or batter to rise; an acid, such as cream of tartar, calcium acid phosphate, or sodium aluminum sulphate, which, when the powder is combined with a liquid, causes the baking soda to release its gas; and a starch such as cornstarch (cornflour) or flour, to prevent the powder from absorbing moisture. (Definition by Cooking.com)

A raising agent used in cakes, biscuits and breads. Commercial baking powder contains bicarbonate of soda and tartaric acid with a dried starch or flour to absorb any moisture during storage. It has only a limited shelf life. Make your own by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully as too much or too little can upset a recipe's balance.

A raising agent that reacts to produce carbon dioxide which expands during baking to ensure that cakes and breads rise.

A chemical leavener usually comprised of sodium bicarbonate and a dry form acid and used in baking. When mixed with a liquid the acid reacts with the sodium bicarbonate to produce carbon dioxide. These gas bubbles are trapped in the dough and expand with heat causing the pastry or bread to rise. Double acting baking powder produces CO2 on contact with liquid then produces more CO2when heat is applied.

Is a mixture of cream of tartar and baking soda plus wheat fillers, which helps the baking powder to flow easily. As a substitute you can use a mixture of three parts cream of tartar and one part baking soda.

any of various powdered mixtures used in baking as a substitute for yeast

A chemical leavener made with an acidic ingredient and an alkaline one; most commonly these are sodium bicarbonate (baking soda) and cream of tartar. When exposed to liquid, it produces carbon dioxide gas, which leavens doughs and batters. Double-acting baking powder contains ingredients that produce two leavening reactions, one upon exposure to liquid, the second when heated.

A leavening agent that interacts both with heat and liquid. Also a great party gag when you sell it as cocaine.

Commercial baking product combining three ingredients: baking soda, the source of the carbon dioxide that causes quick batters and doughs to rise; an acid such as cream of tartar, which when the powder is combined with a liquid, causes the baking soda to release its gas; and a starch such as corn starch or flour, to keep the powder from absorbing moisture.

Leavening agent typically found as a double-acting baking powder, because it firstly reacts with liquids and secondly reacts with heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. It is important to check the expiration date on the can as baking powder loses its leavening power over.

A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product. The most common form of baking powder is the double acting variety, which produces gas upon mixing and again at high temperatures. Always store this tightly covered.

baking powder baking soda baking soda

A mixture of one or more acidic salts and baking soda, an alkali. These two compounds react when they get wet and release carbon dioxide gas bubbles. These, in turn, cause baked goods to rise.

Baking powder is a combination of chemicals, usually bicarbonate of soda, sodium aluminum sulfate and a filler. The most commonly used baking powder is a double acting type, found in your grocery baking section. Test for its strength by mixing one teaspoon baking powder with 1/4 cup of very hot water. If you do not get a vigorous foaming action, your baking powder is not fresh. Do not use it. Purchase a new can from your local supermarket. Check the expiration date also while at the supermarket. (see expiration date)

A raising agent consisting of an acid, usually cream of tartar and an alkali (bicarbonate of soda) which react to produce carbon dioxide. This expands during baking and makes cakes and breads rise.

A leavening agent of which the most common is double-acting baking powder, called so because it reacts first with liquids and secondly, with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Periodically, check the expiration date on your can as baking powder loses its leavening power over time.

Is a raising agent consisting of an alkali and an acid. It is mostly made from cream of tartar and bicarbonate of soda in the proportion of 1 level teaspoon of cream of tartar to 1/2 level teaspoon of bicarbonate of soda. This is equivalent to 2 level teaspoons baking powder.

A leavener containing baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch). Double-acting baking soda releases carbon dioxide gas when it becomes wet and again when exposed to oven heat.

A derivative of baking soda. Baking powder is a double action leavener that is activated when mixed with a liquid.

a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a formula.

Baking Powder is a dry chemical leavening agent used in baking and deodorizing. There are several formulations; all contain an alkali, typically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together with starch to keep it dry. When dissolved in water the acid and alkali react and emit carbon dioxide gas, which expands existing bubbles to leaven the mixture.