Baking soda

Baking soda (sodium bicarbonate, E500)

Baking soda is a fine-crystalline white powder used in food as a leavening agent and acidity regulator. In the food additive system it carries the code E500(ii) (sodium hydrogen carbonate).

How does baking soda work?

Baking soda alone does not make dough rise — it needs an acid to react with. On contact with acid (kefir, sour cream, vinegar, lemon juice, cocoa) it releases carbon dioxide, which stays in the dough as bubbles and lifts it. During baking, water and gas are released as well, so the result is light and airy.

Uses

• Baking — cakes, biscuits, pancakes, muffins and breads.
• Acidity regulation — balances acidic notes in products and drinks.
• Production and HoReCa — in mixes, semi-finished products and sauces that need a stable pH.
• Seasoning blends — together with other additives in finished-product recipes.

Dosage

Tip: always mix baking soda into the dry ingredients before adding liquid — that way it is distributed evenly. Keep an opened pack tightly closed in a dry place: moisture makes the powder lumpy and weakens its leavening power.

Packaging and wholesale

Available in 500 g, 1000 g and 1500 g packs. Valordanto is a wholesaler and direct importer of spices, seasonings and food ingredients: the product is in stock and ready to ship. For larger volumes and a quotation, write to info@valordanto.ee.