Baking soda is primarily used in cooking and baking as a leavening agent in pancakes, cakes, breads, soda bread, and other baked and fried foods. Baking soda can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. It is also used to tenderise meats and used in breadings such as for fried foods to enhance crispness. Heat causes baking soda to act as a raising agent when used in baking. This starts at temperatures above 80 °C. Since the reaction does not occur at room temperature, mixtures like cake batter and bread can be allowed to stand without rising until they are heated in the oven
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