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by MayeulC
1606 days ago
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It's very acidic and bad for your teeth at least. > backing soda - the powder you add to make cakes or croissants fluffy Baking. And there is none of this in croissants, it's mostly regular butter and flour. Baking soda is usually just sodium bicarbonate (NaHCO3). No phosphorous at all. Unless you are talking about something else, but please source your claims before making them here. Being vague and not able to source just show you are not a subject-matter expert, and likely repeating rumors. There might be some truth to it, but you make bold claims, and I can at least pick a few wrong ones, which does not bode well for the rest. You make also some weird connections. |
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"A typical formulation (by weight) could call for 30% sodium bicarbonate, 5–12% monocalcium phosphate, and 21–26% sodium aluminium sulfate. Alternately, a commercial baking powder might use sodium acid pyrophosphate as one of the two acidic components instead of sodium aluminium sulfate. Another typical acid in such formulations is cream of tartar (KC4H5O6), a derivative of tartaric acid."
You're right if you have acidic ingredients, you can take bicarbonate only. If you don't, then you need an acidic agent which is a -Phosphate.
Croissant made by your french neighborhood may be are made of plane butter and flour.. but in an industrial and home production adding a little bit of backing powder make them more fluffy. There is no conspiracy to that... just a quick googling: https://www.todaysparent.com/recipe/picnic-recipes/quickie-c...
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
Makes 12 servings..