F The difference Baking Powder and Baking Soda ~ Information Yusuf

The difference Baking Powder and Baking Soda

Differences Baking Soda and Baking Powder - danifin Hey buddy, do not know what the difference between baking powder and baking soda? For those whose profession in the culinary field, especially the manufacturers cakes and pastry such as cake, martabak, cookies etc., Baking powder and baking soda may be familiar yes. Well, Both materials are used whenever they need to make the dough, sometimes used simultaneously and sometimes also just use one of them. Baking soda and baking powder are indeed similar glimpse of the name is similar, and indeed its use also is the same, namely for materials developers. If you often eat the cake and attention to texture, cavities are formed in a cake that is the work of developers of this cake, you know.
Baking actually consists of several types, none of which worked organically and others who work chemically. For developers who work organically cake, the developer may involve the help of microorganisms such as molds, which usually exist in yeast. The fungus ferment food ingredients contained in the dough and produce carbon dioxide gas, or CO2. However, here we will not discuss more about yeast, but the developers are working chemically. Although the results of the work process itself turned out to be the same developer that is only carbon dioxide, the process turned out to be completely different, you know.

#Perbedaan Baking Powder and Baking Soda
Baking Soda.
Baking soda is often called by the baker as well as baking soda is pure sodium bicarbonate, or do not have a mixture of other ingredients. Baking soda which is nothing other than sodium bicarbonate will react with the acid and form bubbles of carbon dioxide gas in the dough. Acid is meant here is a weak acid yes instead of strong acids, namely acid contained in the fabric cake batter or dough-such as milk, chocolate, yogurt, and butter. Formed by the reaction of these materials is relatively quick and does not require a long time, therefore the dough that has been given baking soda should be as soon as possible quickly processed to the next stage of the baked or steamed. Otherwise, the mixing will end up in vain and the cake will not inflate properly.
The use of baking soda is usually devoted to making a cake with a mix that is quite diverse and include materials that are or have acid. Mixing is usually done while before the dough roasted or steamed. Because baking soda is made from pure sodium bicarbonate, an acquired taste at the end result is quite significant so that tends bitter if excessive use. Therefore, the dose of use should be minimized as much as possible and not excessive, it is here that long experience is required to produce a cake that unfolded but does not leave a bitter taste of baking soda.
Baking powder.
As mentioned previously, baking powder is actually made from the same material with baking soda, you know. But the difference is, baking powder, sodium bicarbonate has been mixed with Sodium Acid Pyrophosphate and emulsifiers. Here there are Sodium Acid Pyrophosphate which implies weak acid, so that even if the dough does not contain acidic ingredients, the cake will still inflate to perfect manufacturing procedures if appropriate. The advantages of baking powder is not generating significant flavor to the cake because sodium bicarbonate is lower than the baking soda.
Well that's just the Difference Between Baking Soda and Baking Powder, if there who do not understand you can comment below.
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