Baking powder
There are 13 products.
Baking powder, bicarbonate of soda and friends make sure your biscuits, cakes and bakes turn out light and airy. In this category you will find the key raising agents for your kitchen – plus everything you need to make your own lye bakes such as pretzels.
The basics include cream-of-tartar baking powder (80 g), bicarbonate of soda (100 g) and cream of tartar (80 g). For traditional recipes there is ammonium carbonate for baking, also known as baker's ammonia or hartshorn. If you like baking bread or a plaited loaf, you will also find dried yeast here. For pretzels and lye rolls, we stock lye pearls (500 g), ready-to-use lye solution (1 litre) and coarse pretzel salt (250 g). The range is rounded off by release spray in 200 ml and 400 ml and xanthan gum (20 g) as a binder, for example for gluten-free recipes.
Tips on raising agents
- Baker's ammonia for flat bakes: it suits gingerbread and other flat biscuits, as the gas escapes easily from thin dough.
- Bicarbonate needs acid: it works together with acidic ingredients such as yoghurt, buttermilk or lemon juice.
- Cream of tartar for egg whites: a pinch stabilises whisked egg whites – ideal for meringues and macarons.
- Take care with lye: wear gloves and safety glasses when handling lye pearls and lye solution, and do not use aluminium trays.
Frequently asked questions about baking powder and bicarbonate
What is the difference between baking powder and bicarbonate of soda?
Baking powder already contains an acid as well as bicarbonate, so it works in any dough. Pure bicarbonate needs an acidic ingredient in the recipe, otherwise the bake can taste soapy.
How do raising agents stay effective for longer?
Close the packets tightly after opening and store them in a dry place. Moisture makes baking powder and baker's ammonia react too early, so they lose their strength.
More ingredients and ideas for your biscuits are waiting in our section Homemade biscuits.