Soda Bicarbonate / Baking Soda

Baking Soda (Sodium Bicarbonate):

• A leavening agent used in cooking and baking, particularly in recipes with acidic ingredients (like yoghurt, vinegar, or lemon juice).
• To make doughs and batters rise by releasing carbon dioxide gas when heated.
• Fully reacted with the combination of water + heat + acidic ingredients

Functions:

• Improved Colour: Helps chocolate-based baked goods to achieve a deeper, richer colour during baking
• Neutralising Acidity: To give a balance flavour of baked goods
• Suitable for: Recipes requiring acidic ingredients
  • Chocolate cakes
  • Cookies
  • Certain breads (like Irish soda bread)
  • Savory dishes like batters for frying.
  • Others: Meat tenderiser (Usage: 1% of total meat’s weight / approx. 1 teaspoon)

Warm reminder:

• Do not add extra quantity and without using acidic ingredients. Otherwise, the baked goods may taste bitter.

Take note: The display photo is for illustrative purposes only.