Baking Powder

these are used to make the cake rise but only use when needed. you don't need to use it when using self-rasing flour.

You can use cream of tartar and baking soda as a replacement for baking powder. One half teaspoon of cream of tartar and one quarter teaspoon of baking soda will equal one teaspoon of baking powder.

Not is any recipe calling for it, if you want something like the recipe was designed to make. The baking powder bubbles when heated and makes the cake or cookies or biscuits or what not lighter and fluffier - without it you will get a hard, flat product.

Baking powder is not the same as baking soda.

Baking powder is a 1:3 ratio of baking soda to cream of tartar, which are both raising agents designed for different purposes - one of them is activated by water, the other by heat.

Baking soda is "strong" compared to baking powder, and is not a direct substitute for baking powder.

Cream of tartar is potassium hydrogen tartrate, and is a byproduct of wine making. Its an acid which is useful in cooking, especially to keep whipped eggs from deflating.

There can be 2 questions to this answer:

Baking Powder is mainly composed of NaHCO3

When a substance which is acidic or basic in nature is dissolved in water it shows disassociation, it divides into ions. For instance HCl divides into H+ and Cl- ions. This dissociation decides the nature of a substance more concentration of H+ more is the acidity. But this disassociation of a acidic or basic substance only only takes place in water hence until and unless the baking powder is put into water it won't turn red litmus blue.

Another cause can be that you might be testing acidity or basic nature long time after putting the baking soda in water. Baking powder is not only NaHCO3 but has acidic crystals with it. So when we put in water a neutralization reaction takes place producing CO2 and H2O. After some time the basic nature could go away due to the neutralization reaction.

it puffs the product

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Baking powder is useful for mixing into many types of batter and dough as leavening. It already contains an acid, so it does not need additional acid in the batter, as baking soda needs. Some baked good that use baking powder as leavening are Quick Breads, Cookies, Biscuits, Cornbread, Muffins, Pancakes and Waffles.

pour it onto a chunk of dry ice and dig up a body of a dead murderer and shove the ice into his mouth. If the baking soda evaporates, the baking soda is still fresh.

i think they mean with out getting arested add it to vinger if it fizzes it is still good

Water vapor is produced when baking soda and hydrochloric acid are mixed.

About one teaspoon of baking powder to 1 cup of all purpose flour

Nothing will happen it will stay the same but the solution will be slightly basic.

(Answer if you are a chemistry student:

Baking soda is NaHCO3. The sodium is a spectator ion in water and the HCO3- is the conjugate base of a weak acid, H2CO3. Therefore, you expect the weak acid to re-associate leaving hydroxide ions in solution. NaHCO3(s) + H2O(l) <--> Na+(aq) + H2CO3(aq) + OH-(aq)

Therefore, the solution would have a pH greater than 7 due to the hydroxide ions.)

Baking Powder is a leavening agent that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch). It has the action of yeast but it acts much more quickly. It's used in batters where there is no acid present. such as many baked goods: cookies, cakes, pastries, pies, quick bread, etc. It makes these types of food products voluminous by allowing gas formation when an acid comes into contact with it and/or when it's heated. Baking powder acts immediately upon addition of water, therefore a filler (usually cornstarch) is added to absorb the moisture and prevent premature activity.

Yes it would because they have the same ingredients in them

Spirulina can be purchased from many stores including Amazon and Vitamin Shoppe. Spirulina can be used as a dietary supplement and is believed to be a natural anti-oxident.

if you use old baking powder, the cake will not rise properly. To test the baking powder to see if its still good, put one teaspoon of baking powder in a glass, add a little water, if it foams real good, you can use it, otherwise throw it out and get new.

Baking powder is 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.

To make carrom board smooth and to reduce friction

2 teaspoons = 1 sachet

yes, because the powder reacts after hitting the vinegar.