Baking soda, is used as a leavening agent when baking cookies, bread and cake. During baking, baking soda reacts with an acidic ingredient, so these two together provide the rising and fluffiness. You will therefore often encounter baking soda in recipes that already contain an acidic ingredient, for example a lemon cake. If this is not standard, you will have to add an acidic ingredient yourself to make your pastry rise, for example with tartaric acid, citric acid, lemon juice, yogurt, buttermilk, cocoa or honey.
Find more information about the use of baking soda and the alternative, baking powder, at the bottom of this page.
Sodium bicarbonate (E500).
Store in a cool, dry place, 8-20°C.
Nutritional values per 100 g
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- 100 g (F54450)