Baking Soda reacts with acidic components in batters, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.
Usage:For best results, add quantity equivalent to 2% of the flour used. Not to be consumed directly. Only to be used as an ingredient.
|Eff Shipment Weight(g)||138.0000|