Bicarbonate of Soda Food Grade Baking Soda 100g by Fenbrook

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Bicarbonate of Soda Food Grade Baking Soda 100g by Fenbrook

Regular Price: US$28.99

Special Price US$24.99

Availability: In stock

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Cooking Ingredients Baking Powder & Raising Agents

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Bicarbonate of Soda Food Grade Baking Soda by Fenbrook. Bicarbonate of soda, also known as baking soda, is a white crystalline powder that is commonly used in baking and cooking as a leavening agent. It is called food-grade baking soda because it is safe for consumption and is used in food preparation. Bicarbonate of soda is a naturally alkaline substance that reacts with acidic ingredients, such as lemon juice or vinegar, to produce carbon dioxide gas. This gas causes dough and batter to rise, resulting in a lighter texture in baked goods. INGREDIENTS Bicarbonate of Soda SAFETY WARNING Packed on premises that handle celery, cereals containing gluten, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts). See more

Produced to the highest standards Suitable for Vegan, Vegetarians. It is important to note that while bicarbonate of soda is generally safe for consumption, it should not be consumed in large amounts or used as a substitute for medical treatment without consulting a healthcare professional. Aside from its use in baking, the bicarbonate of soda has many other applications. It is used in household cleaning products as a natural and effective cleaner, and it can also be used as a natural deodorizer to absorb unpleasant odours. Bicarbonate of soda, also known as baking soda, is a white crystalline powder that is commonly used in baking and cooking as a leavening agent. It is called food-grade baking soda because it is safe for consumption and is used in food preparation. Bicarbonate of soda is a naturally alkaline substance that reacts with acidic ingredients, such as lemon juice or vinegar, to produce carbon dioxide gas. This gas causes dough and batter to rise, resulting in a lighter texture in baked goods.