|
|
|
|
|
|
by theGeatZhopa
1605 days ago
|
|
|
May be I misspelled baking soda for baking powder. Just a wiki away: "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.. |
|
|