Baking Powder in bulk
shopping: one variety
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per 1/4 Pound
 
$3.50 
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per Pound
 
$8.74 

Buy Baking Powder in Bulk

quick overview
rising to the occasion

Baking powder causes baked goods to expand and rise in the oven. It is most commonly used in quick breads, such as banana bread. When you buy baking powder in bulk consider that it has other uses. Our aluminum free baking powder may be used as a laundry additive and water softener, as a natural toothpaste, to polish silver, and to absorb odors and stains from soiled carpets. Bulk baking powder may be used for many of the same purposes that baking soda is used. But don’t confuse the two – baking powder and baking soda are not interchangeable in recipes. Our baking powder wholesale offerings include by the quarter pound of by the pound.

Ingredients: Potato Starch, #2 Baking Soda, Sodium Acid Pyrophosphate

Clicking "learn more" next to each variety will take you to individual product pages for details.
Baking powder
01.
Why Do We Use It?
what baking powder does
What is baking powder?

Baking powder is comprised of three dry powder ingredients: one that is acidic, one that is base, and one that is filler Most commonly these dry powders are baking soda (base), Sodium Acid Pyrophosphate (acidic) and potato starch (filler) When they are dissolved in water the acid and alkali react and form carbon dioxide, which expands into bubbles to leaven (ferment and rise) the mixture.

What does baking powder do?
Baking powder is a dry leavening agent used to quickly introduce carbon dioxide into wet batter, which creates air bubbles that aerate and lighten the material. In short, baking powder helps breads, cakes and other baked goods to expand, or rise, while baking. For this reason, baking powder is also referred to as a raising agent. Because baking powder forces air bubbles into the dough quickly during baking, as opposed to fermentation with slower-reacting yeast, breads made with baking powder are known as “quick” breads.

A wide array of baked goods and yeast free breads can be made to rise, and so become more light, fluffy and palatable, by the inclusion of baking powder. Recipes for muffins, biscuits, cakes and cookies employ baking powder.

In recipes using single-acting baking powder all the carbon dioxide bubbles form when these three ingredients meet with the liquid ingredients, which is why dry ingredients and wet ingredients are kept separate until just before the ingredients are briefly stirred and quickly baked.

02.
Baking Powder vs Baking Soda
both produce carbon dioxide

baking soda is a component of baking powder
Many people confuse baking powder with baking soda but, even though both are used in baking, these powders differ chemically and promote different reactions. However, baking soda is actually a component of baking powder.

In fact, baking powder generally consists of baking soda (also known as sodium bicarbonate), a weak acid (like cream of tartar) and corn or potato starch. The addition of an acid improves flavor. Otherwise, even though baking soda alone produces carbon dioxide gas, it also releases sodium carbonate, which results in a metallic taste in baked goods. This means that you can substitute baking powder for baking soda in a recipe, but you cannot substitute baking soda for baking powder. Note, too, that the term “double-acting” baking powder indicates that the formula contains more than one acid.

baking soda vs yeast
Some recipes that use baking powder were adapted from recipes originally containing yeast. This was sometimes achieved to yield similar results in shorter amounts of time. Baking powder provides relatively rapid results in recipes compared with yeasted recipes. For making muffins, cookies, quick breads, and creating the "20-minute meal," and when making baked goods for those with yeast allergies, baking powder is an indispensable ingredient.

03.
Brief History of Baking Soda

A short cut to gain some time
Baking powder is such a significant part of the history and production of baked goods and prepared foods that some of its early manufacturers made their fortunes by producing just baking powder.

The creation of baking powder in the mid-19th century made it unnecessary to activate carbon dioxide production with a liquid and an acid, such as lemon juice or buttermilk and cream of tartar. It also meant that the baker didn’t have to scramble to get the batter into the oven before all the carbon dioxide gas escaped into the air.

Some of the baking powders founded in the post-Civil War era are still manufactured today. Among them: Clabber Girl and Rumford Baking Powder.


Storage and evaluation

Baking powder can lose its effectiveness if it isn’t stored in an airtight container in a place free of moisture and direct heat or light. To determine if a baking powder is still active, stir a teaspoon into a cup of hot water. If the liquid foams, the powder is still good for use in baking.

04.
Additional Information

Baking powder health benefits

There is limited research on the health benefits of baking powder, although there are potential benefits associated with baking soda. Although these results haven’t been shown for baking powder directly, assumptions can be taken from the research on baking soda. It may improve kidney function, help with oral hygiene and help with inflammation. Baking powder is high in sodium, thus if you have high blood pressure, talk to your doctor about the use of baking powder. 

Formulations

Add a few drops of an essential oil into a cup of baking powder before using. Sprinkle liberally, but lightly, on carpeting and allow this to sit, absorbing dirt and odors, for about 15 minutes before vacuuming the carpet.

Put baking powder on a damp sponge or cloth and rub as you use to freshen and clean sinks, tiles, counter, tubs, appliances and more. Using a wet sponge or cloth, wipe to remove residue and then provide a final rinse and then dry.

Add backing powder into the cycle when using washing machines or dishwashers. This will increase the cleaning effectiveness of powdered detergents or soaps.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.