Professional Baking Powder 1 kg

Sosa Professional Baking Powder (Baking Powder STD) is a professional baking powder formulated for pastry laboratories, restaurants, and culinary schools. Designed for a controlled and reproducible reaction, it ensures optimal volume development and an airy crumb in all types of chemically leavened batters. The technical dosage is calculated based on the total weight of the batter (2 to 5 g per kilogram of preparation), not just the flour weight, enabling gram-precise control for large-scale production. Manufactured under an ISO 9001 process with batch-by-batch quality control and full traceability.

Technical specifications

Two-phase formulation and action

Two-phase mechanism: upon contact with the water in the batter, approximately 30% of the CO2 is released (phase 1, initial light leavening); from 50–60°C during baking, the diphosphate becomes fully active and releases the remaining CO2 (phase 2, maximum volume development). This dual action allows the batter to be prepared slightly in advance without loss of effectiveness, unlike single-phase chemical leaveners.

Dosages by preparation type

Recommended uses

• Fine biscuits: ladyfingers, Joconde biscuits, dacquoise biscuits
• Whipped batters: classic sponge cake and chocolate sponge cake
• Cakes and entremets: financiers, madeleines, pain de Gênes, pound cakes
• Individual pastries: premium muffins, event mini cakes
• Pastry baking: scones, cornbread, American biscuits
• Gluten-free pastry: structural compensation for rice, buckwheat, and almond flours
• Batter: tempura, fritters

Laboratory incorporation procedure

• Sift the baking powder with 100% of the flour (and other dry powders in the recipe)
• Add this premix last to the liquid phase or emulsion
• Mix only as much as necessary to homogenize, without overmixing
• Pour into the mold within 5 minutes of incorporation
• Place in a preheated oven at the target temperature (170–180°C for cakes, 200°C for muffins)

Quality control tests

• Quick test: 5 g of baking powder in 50 ml of water at 70°C should produce an immediate, abundant reaction (dense white foam); a weak reaction indicates a degraded product
• Functional test: mini genoise (50 g eggs, 30 g sugar, 30 g flour, 0.15 g baking powder, or 3 g/kg), bake at 180°C for 8 min; the resulting height should reach at least 2.5 to 3 cm

Patissland advice

Sosa STD / FunCakes comparison

Complete technical data sheet

Frequently asked questions