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Foster Clark's Baking Powder - 100gm triggers carbon dioxide release to expand dough and batter structures. This fine powder utilizes sodium bicarbonate and sodium acid pyrophosphate for consistent aeration across different temperatures. A 100g metal tin keeps the chemical leavening agent dry and shelf-stable for high-volume baking.
Key Features
- Double Acting Formula: Reacts once during mixing and again during the baking process. Provides consistent lift for light cakes and muffins.
- Aluminum Free: Contains zero aluminum-based acidic salts in the chemical composition. Eliminates metallic bitter notes in finished confectionery.
- Metal Tin Container: 100g net weight inside a rigid, resealable vessel. Blocks road dust and moisture from degrading the powder.
- Cornstarch Desiccant: Integrated starch absorbs residual moisture within the sealed container. Prevents clumping and maintains a free-flowing powder consistency.
Frequently Asked Questions
How to use baking powder for cake?
Mix one to two teaspoons per cup of flour directly into dry ingredients. Sifting the powder with flour prevents uneven rising or localized air pockets.
Is Foster Clark's baking powder gluten free?
The formula uses cornstarch and chemical salts rather than wheat-derived fillers. This composition makes it suitable for most gluten-free baking applications.
How long does baking powder last after opening?
The powder typically retains full potency for six months when kept in its sealed tin. High humidity reduces this shelf life if the lid remains off for extended periods.
