Baking Powder

The baking powder shall be in the form of a free flowing white and odour less powder, free insect or fungus infection and adulterants. The efficiency of baking powder depends on the amount of carbon dioxide it releases on wetting, due to the acid reacting component on sodium bicarbonate, and as per the FSSAI, a minimum of 12% carbon dioxide should be available by weight. The constituents are finely powdered, mixed thoroughly and packed which could stop the atmospheric moisture's ingress into the powder.

Baking powder has wide spread use as a "Chemical Leavener" of dough in the manufacture of bakery products.

Baking powder is mainly used in various kinds of bakery products such as cakes, muffins, waffles, etc. Sales of baking powder has increased in recent years due to the rise in the demand of baked goods consumption. It is gaining popularity in restaurants, bakeries, home baking etc. This is due to the swift growth of urbanisation.