Baking powder, Louis Francois, 1 kg, 210B

Baking Powder by Louis Francois A professional leavening agent designed to raise dough through the release of carbon dioxide when exposed to heat and moisture, ensuring even expansion during baking. It helps create a light, airy, and tender crumb structure while making baked products easier to digest. The product does not affect the color of the dough and contributes to a clean, balanced flavor. After the leavening reaction, no alkaline residue remains, as the acidic component fully neutralizes the base. This prevents saponification and eliminates the risk of unwanted off-flavors. Recommended dosage: 1–2% of the flour weight.