None specifically. The kind of chocolate used for baking should be high in cocoa solids - percentages are usually listed on both baking and eating chocolate. As long as you buy an eating chocolate high in cocoa solids (65% or higher), it will be fine to bake with (assuming no weird "fondant centres" or "caramel chunks" etc...). I think 'Baking Chocolate' is primarily sold to people who do not bake often, so do not know what to look for when choosing a chocolate variety with which to bake.
One is a solid and the other looks like a steamy diarrhea shite.
The main difference between double-acting baking powder and regular baking powder is how they react in recipes. Double-acting baking powder releases carbon dioxide gas twice - once when it is mixed with wet ingredients and again when exposed to heat. Regular baking powder only releases gas once when mixed with wet ingredients. This difference can affect the rise and texture of baked goods.
Yes, mostly because chocolate can have many different formulations. For example, baking chocolate and milk chocolate have different melting points.
Bittersweet chocolate has a higher cocoa content and less sugar than semisweet chocolate, giving it a more intense and slightly bitter flavor. Semisweet chocolate is sweeter and has a lower cocoa content. In baking, bittersweet chocolate is often used for a more intense chocolate flavor, while semisweet chocolate is used for a sweeter taste.
A lined one has two bottoms with a layer of air between to reduce the burning of cookies etc.
Nothin
Self rising flour is flour with baking powder and salt added to it. It is also finer, therefore it is good for baking because if you use regular flour you have to add the baking powder to it.
Semisweet chocolate is slightly sweeter than bittersweet chocolate, which has a more intense and bitter flavor. Semisweet chocolate is often used in baking for a balanced sweetness, while bittersweet chocolate is preferred for recipes that call for a more pronounced chocolate flavor.
Yes no difference.
The chemical formula difference between baking soda and baking powder is that baking soda is sodium bicarbonate (NaHCO3) while baking powder is a mixture of sodium bicarbonate and an acid, such as cream of tartar.
Baking powder is baking soda with cream of tartar added to it.
The main difference between baking and convection baking is the way heat is circulated in the oven. In traditional baking, heat comes from the top and bottom heating elements. In convection baking, a fan circulates hot air around the food, cooking it faster and more evenly.