- For Cakes
- For Sauces
- For Beverages
In cooking, baking soda is primarily used in baking as a leavening agent. When it reacts with acid, carbon dioxide is released, which causes expansion of the batter and forms the characteristic texture and grain in cakes, quick breads, soda bread, and other baked and fried foods.
- Premix the powder with others dry ingredients first like sugar , salt , seasoning powder etc or direct mix with water.
- 1 %
**Note: Do not consume directly as this is a concentrated product.
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