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Description

Lifestyle Food Baking Powder has the acid blended in already, which is the difference from bicarbonate of soda: it rises on contact with liquid and again in the oven, without needing anything sour in the recipe. It loses strength with age, so replace an old tin rather than doubling up.

SUGGESTED USE: (Cakes & Cupcakes): Use baking powder to leaven cakes and cupcakes, ensuring a light and fluffy texture. Add 1 to 2 teaspoons of baking powder per cup of flour in your recipe for optimal rising. (Muffins & Quick Breads): Incorporate baking powder into muffin and quick bread batters to achieve a tender and airy crumb. Use 1 to 1 1/2 teaspoons of baking powder per cup of flour for best results. (Pancakes &amp: Waffles): Add baking powder to pancake and waffle batters to create tall and fluffy breakfast treats. Use 1 teaspoon of baking powder per cup of flour for deliciously light and airy pancakes and waffles. (Biscuits & Scones): Use baking powder to lift and lighten biscuit and scone dough, resulting in tender and flaky pastries. Use 1 to 1 1/2 teaspoons of baking powder per cup of flour for optimal rise. (Cookies): Incorporate baking powder into cookie doughs that require a softer, cake-like texture, ensuring a light and delicate crumb. Use 1/2 teaspoon of baking powder per cup of flour for cookies with a slight rise.

ALLERGENS: Sulphites. This product has been packed in a facility that uses cow's milk, gluten, tree nuts, soya, sesame seeds and sunflower seeds.

*Store in a cool, dry place (protect from direct sunlight).

INGREDIENTS: Raising Agents, Corn Starch (sulphites), Stabiliser.