Premium Baking Powder 100gr SaludViva



Premium Baking Powder 100gr
When we bake we aim to achieve a leavening effect in the dough, i.e. to somehow incorporate gas bubbles into the dough to make the final product lighter and softer. How is this achieved? The most traditional method – and certainly still the best if you want to bake quality bread – is by using sourdough. Nineteenth century bakers also used brewer’s yeast and it was only in the early 20th century that commercial baker’s yeast as we know it became available.

Starters and yeast are biological methods of fermenting dough, thereby fermenting the sugars in the dough and converting them into carbon dioxide (CO2) and ethanol. The purpose is to create CO2 gas and steam (water) in the dough in an easily manageable way. Baking soda and baking powder are used in breads and cakes, as well as biscuits and numerous other applications where a biological fermentation is impractical and undesirable. Used as a leavening agent, baking powder lightens the texture and increases the volume of products such as muffins, cakes, pancakes and biscuits.

Baking powders were used as early as the mid-19th century and became widespread in the early 20th century. It is interesting to note that baking powder was marketed before baker’s yeast.

What is baking powder?

Baking powder is a dry leavening agent, a mixture of a weak alkaline agent, a weak acidic agent and a bulking agent (starch). Baking powder works by releasing carbon dioxide gas into a mixture or mass through an acid-base reaction, causing bubbles to expand in the wet mixture and ferment it.

The alkaline component is sodium bicarbonate (baking soda). The acid can be fast-acting (reacts at room temperature) or slow-acting (reacts at high temperatures, i.e. in the oven) while baking powders containing both are called double-acting, Slow-acting acids are not allowed in organic products*, therefore only fast-acting acids can be used in organic baking powder.

Typical fast-acting acids are calcium acid phosphate (also called monocalcium phosphate Ca(H2PO4)2) and tartaric acid (C4H6O6). Its salt, potassium bitartrate (KC4H5O6) is commonly known as cream of tartar, develops naturally in the winemaking process and is therefore the most acceptable in organic products. It crystallises in wine barrels during the fermentation of grape juice. Therefore, a cream of tartar will be organic if it originated from organic wine.

SALUDVIVA Baking Powder is made with cream of tartar as the acid.

Slow acting acid salts include sodium aluminium sulphate, sodium aluminium phosphate and sodium acid pyrophosphate, which are not allowed in organic products.

Sodium bicarbonate is the source of the CO2 gas, and the acid-base reaction can be generically represented as

NaHCO _ {3} + H ^ {+} – Na + + + CO2 + H _ {2} O,

where CO2 (carbon dioxide), water (vapour) and salts are the result of the acid-base reaction.
If the batter contains acidic ingredients, it is not necessary to use baking powder, as the baking soda will react with the acids in the batter.


Is used as a bulking agent in baking powder for two main reasons:
– To absorb moisture. This is important to prevent the components from reacting with each other prematurely and thus for the shelf life of the baking powder.
– For better, more uniform mixing and more accurate measuring.
– Potato starch also offers an additional functionality that other commonly used starches (wheat, corn) do not have.

Dual function baking powder

Both corn starch and potato starch are used as bulking agents in baking powders, but potato starch is a functional bulking agent and has distinct advantages:
– low swelling temperature
– property to create a protective film
– increases leavening effect
– reduces moisture migration
– potato starch is 100% free of allergens, including gluten
– potato starch is 100% free of GMOs

Potato starch begins to swell at less than 60 degrees Celsius and peaks at 80 degrees Celsius. After this point, the starch granules begin to overlap and break down and form a gel. In a baking process this enhances the fermentation effect of the baking powder by forming a protective film inside the gas bubbles thus preventing the gas from escaping and the dough from falling. In comparison, corn starch does not have a similar effect, as it starts to swell at much higher temperatures.

Similarly, a protective film forms on the surface of the baked product. The result is a crispier product and less moisture migration. For example, cookies stay crispier for longer. This effect – if desirable – can be enhanced by adding more potato starch.

The main difference between potato starch and corn starch – or any other starch for that matter – is the lower swelling temperature of potato starch. This is also the main reason why potato starch is better than corn starch as a baking powder vehicle. In fact, we can say that SALUDVIVA has the only baking powder on the market that has this dual function, by using potato starch.

Potato starch is clean, with no known allergy problems and contains no gluten. There are no GMO potatoes grown in Europe, which eliminates any risk of GMO contamination.

Why is the baking powder organic?

Baking powder is not a typical organic product as it is not food as such. However, more than half of the baking powder is actually starch – which in an organic product – while the other half is baking soda and tartaric acid.

A manufacturer of baked goods who uses baking powder has two options: to buy organic baking powder or to buy the baking powder components separately and mix them. For a small and medium-sized manufacturer it is more efficient to buy a precisely mixed baking powder from a professional manufacturer. Inaccurate mixing can create unpleasant residues and taste in the final product.

For a consumer mix this is not an option. Most baking powders available in supermarkets contain corn starch, which cannot be guaranteed to be GMO-free and do not offer the same functionality as potato starch. Double-acting baking powders may contain aluminium. However, SALUDVIVA baking powder is, thanks to the double action of potato starch, a certified organic product.

Differences EU – USA

Our baking powder can be called “Organic Baking Powder” according to the EU regulation. 834/2007. More than 50% of the ingredients are based on organic farming (organic potato starch in this case) and the rest are additives allowed in Annex VIII. However, in the SOP* (US) standard the interpretation is different and our baking powder is an “organic potato starch baking powder” according to the SOP 95% of the ingredients of an organic product must be organic and the calculation includes additives. This is a labelling requirement that is not affected by the EU-US organic equivalence agreement. Therefore, we cannot offer “Organic Baking Powder” to the United States, but we can offer “Organic Potato Starch Baking Powder”.

*PNO (National Organic Program)


Baking powder is used in bakeries for muffins, cakes, biscuits, biscuits and breads. It can also be used in deep frying to create crispy coatings or in fried sweets. The dosage is the same as for conventional baking powder: 1 teaspoon of baking powder to 1 cup of flour or approximately 2% of the flour.

Be sure to check back to our blog for a later post on baking powder applications!

– EU organic certification in accordance with standard 834/2007 –
– Kosher certified
– BRC – BRC Certificate

Energy……………………….1042 kJ / 245 kcal
Protein………………………………………0.05 g
Carbohydrates…………………..61.08 g
Of which sugars…………………..0 g
Fibre…………………………………………..40.0 g
Fat……………………………………….0.05 g
Of which saturated…………………0 g
Salt…………………………………………….16.3 g

Potato starch 52%*, Acidity regulator (potassium tartrate), raising agent (sodium carbonate).
*From organic farming.
May contain traces of nuts and sesame.


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