Baking powder is a dry mix and serves as a leavening agent, an advanced version of baking soda, primarily used in pastry making. It is made from bicarbonate of soda, cream of tartar, corn flour, and rice flour to absorb moisture.

Compared to soda, it ensures even rising and a fluffy texture in sweets, cakes, and various other doughs. Baking powder is activated as soon as it is added to the mixture of water, without needing to be dissolved first. Its action begins when it comes into contact with the heat of the oven, which is why recipes containing it suggest not opening the oven frequently.

Indicatively, it can be used in:

• cakes
• cookies
• muffins
• pizza doughs
• yeast bread

Dosage: Since pastry making and baking require precision, we should be careful in its use. It is often recommended to combine baking powder with baking soda to enhance leavening.