Ingredients:
Disodium Diphosphate (INS 450(i)) 32%
Sodium Bicarbonate (INS 500(ii)) 28%
Calcium Dihydrogen Phosphate (INS 341(i)) 4%
Tapioca Starch 36%
How to use:
Used as a leavening agent in baked goods like cakes, sponge cakes, and pancakes.
Recommended usage: 1–5% depending on the recipe.
For acidic batters (e.g. buttermilk, lemon juice, yogurt), use a smaller amount of baking powder.
