Ah! Table! baking soda - food grade - 500g

Article number: 3760138831507 View all from Ah! Table! > View more: DIY Cleaning Products > Ah! Table! - Baking Soda - Food Grade - 500 grams Extra tested by the food and commodities authority in France. Provides a less coarse texture compared to baking powder. However, sodium bicarbonate can give a slightly bitter taste to your baked goods. To prevent this, you must incorporate an acid or an acidic product into your baked goods (e.g., lemon juice, yogurt, chocolate, honey). Sodium bicarbonate (NaHCO3), also known as baking soda, bicarbonate of soda, or E number 500. Some technical characteristics Soluble in water Is a mild abrasive Has a slightly alkaline character Non-flammable Has a pH level between 8 and 8.5 The applications are countless: Cleaning your beauty products Prevents foul odors and reduces the amount of detergent in the dishwasher Softens linen Removes stains from linen Cleans upholstery such as carpets and sofas Bleaches linen Descales the washing machine Cleans metals Cleans the floor Oven cleaner Unclogs drains Cleans drainpipes Eliminates odors Removes tree sap drops or crushed insects from the car body and headlights Numerous kitchen applications Precautions: Poses no risks to the organism or environment, but can be toxic if consumed excessively. Keep out of reach of children. Product specifications Baking Soda - Food Grade - 500g Item description Baking Soda - Food Grade - 500g Article number 3760138831507 Country of origin France Bicarbonate, also known as baking soda, or pure soda, is a leavening agent like baking powder. Baking powder You use it in pancakes, cakes, quick bread, and other baked and fried dishes. You can use bicarbonate instead of baking powder when there are sufficient acidic components in the batter. For a 500-gram loaf of bread, use 1 teaspoon of bicarbonate. Leavening agent For pastries, quiches, bread. The leavening action of baking soda is related to two properties: when mixed with other acidic products (milk, lemon, etc.), it reacts by releasing carbon dioxide in gaseous form. The same phenomenon occurs when the cooking temperature exceeds 70°C. The gas released is retained by gluten, increasing the volume of the dough and resulting in the softest cakes. You can also add a pinch of baking soda to your eggs to make your omelet very successful, and the same applies to mashed potatoes. Water softener for cooking To cook vegetables, and particularly legumes, by adding a pinch of baking soda, which makes them better digested with a shorter cooking time. Sometimes bicarbonate is added to the cooking water of vegetables to soften vegetables. In Asian cuisine, bicarbonate is used to tenderize meat. Acidity regulator To neutralize the acidity of your rhubarb, tomato sauces, etc. To correct an overly acidic vinaigrette. Cleaning fruits and vegetables Wash your vegetables in soapy water with baking soda to remove pesticide residues.