{"product_id":"levure-chimique-pro-1-kg","title":"Professional Baking Powder 1 kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin:6px 0;font-size:14px;line-height:1.6}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Baking powder\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eProfessional Baking Powder\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eProfessional double-acting baking powder for pastry laboratories.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eSosa 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.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e1 kg\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eFormat\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003eresealable professional bucket\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e2 to 5 g\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eDosage \/ kg\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003eof total batter\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e24 months\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eStorage\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003esealed, 15–25°C\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTwo-phase formulation and action\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDisodium diphosphate (E450i)\u003c\/td\u003e\n\u003ctd\u003eDelayed-release acid agent, reacts with heat for the second leavening phase\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium bicarbonate (E500ii)\u003c\/td\u003e\n\u003ctd\u003eAlkaline agent, releases CO2 upon contact with acid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCornstarch\u003c\/td\u003e\n\u003ctd\u003eAnti-caking and stabilizing agent, prevents the powder from clumping\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp class=\"vh-intro\"\u003eTwo-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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eDosages by preparation type\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eSponge cake, Joconde biscuit\u003c\/td\u003e\n\u003ctd\u003e2 g\/kg, moderate leavening, fine crumb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEntremets cake, pain de Gênes\u003c\/td\u003e\n\u003ctd\u003e3 g\/kg, soft and stable texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMuffins, financiers, madeleines\u003c\/td\u003e\n\u003ctd\u003e4 g\/kg, pronounced leavening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eQuick breads, scones, batter, gluten-free batters\u003c\/td\u003e\n\u003ctd\u003e5 g\/kg, intense leavening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eFine biscuits: ladyfingers, Joconde biscuits, dacquoise biscuits\u003c\/li\u003e\n\u003cli\u003eWhipped batters: classic sponge cake and chocolate sponge cake\u003c\/li\u003e\n\u003cli\u003eCakes and entremets: financiers, madeleines, pain de Gênes, pound cakes\u003c\/li\u003e\n\u003cli\u003eIndividual pastries: premium muffins, event mini cakes\u003c\/li\u003e\n\u003cli\u003ePastry baking: scones, cornbread, American biscuits\u003c\/li\u003e\n\u003cli\u003eGluten-free pastry: structural compensation for rice, buckwheat, and almond flours\u003c\/li\u003e\n\u003cli\u003eBatter: tempura, fritters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eLaboratory incorporation procedure\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eSift the baking powder with 100% of the flour (and other dry powders in the recipe)\u003c\/li\u003e\n\u003cli\u003eAdd this premix last to the liquid phase or emulsion\u003c\/li\u003e\n\u003cli\u003eMix only as much as necessary to homogenize, without overmixing\u003c\/li\u003e\n\u003cli\u003ePour into the mold within 5 minutes of incorporation\u003c\/li\u003e\n\u003cli\u003ePlace in a preheated oven at the target temperature (170–180°C for cakes, 200°C for muffins)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eQuality control tests\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick test:\u003c\/strong\u003e 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\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFunctional test:\u003c\/strong\u003e 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\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePatissland advice\u003c\/h3\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eImportant precautions:\u003c\/strong\u003e never store dough containing this baking powder in a refrigerated room for more than 4 hours before baking, as the first cold-leavening phase gradually loses effectiveness. Never combine it with baker’s yeast in the same recipe, as their pH levels oppose each other and neutralize their effects. Also ensure that an insufficiently hot oven (below 50–60°C) properly triggers the second leavening phase.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eSosa STD \/ FunCakes comparison\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTarget audience\u003c\/td\u003e\n\u003ctd\u003eSosa: laboratories, schools, restaurants. FunCakes: advanced home bakers, semi-professionals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eSosa: diphosphate + bicarbonate + corn starch. FunCakes: tartaric acid + bicarbonate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAction\u003c\/td\u003e\n\u003ctd\u003eSosa: double action (cold, then heat). FunCakes: immediate action\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003eSosa: 2 to 5 g\/kg of preparation. FunCakes: 8 g\/250 g of flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eSosa: 1 kg professional bucket. FunCakes: measuring jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eDisodium diphosphate (E450i), sodium bicarbonate (E500ii), corn starch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatible diets\u003c\/td\u003e\n\u003ctd\u003eVegan, gluten-free, lactose-free. Halal and kosher status not officially claimed: check with the manufacturer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy \/ 100 g\u003c\/td\u003e\n\u003ctd\u003e330 kJ \/ 78 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat \/ Carbohydrates\u003c\/td\u003e\n\u003ctd\u003e0 g \/ 19.4 g (including 0 g sugars)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFiber \/ Protein \/ Salt\u003c\/td\u003e\n\u003ctd\u003e0 g \/ 0.1 g \/ 47 g (sodium from bicarbonate, not added salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy is the displayed “salt” value 47 g per 100 g?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eThis is sodium from sodium bicarbonate, not added salt. At the usual dosage (2 to 5 g per kg of dough), the sodium contribution in the final preparation remains negligible in terms of taste.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDoes this baking powder contain aluminum?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eNo, the formulation is aluminum-free. The phosphate used (E450i) is disodium diphosphate, with no aluminate, unlike some low-quality industrial baking powders.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCan it be used in gluten-free baking?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eYes, the composition is pure (corn starch, with no wheat or derivatives). At the high end of the recommended range (5 g\/kg), it partially compensates for the lack of structure provided by gluten.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo learn more\u003c\/h3\u003e\n\u003cp\u003eDiscover our range of \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eprofessional food additives\u003c\/a\u003e and our selection of \u003ca href=\"\/en\/collections\/patisserie-professionnelle\"\u003eprofessional pastry products\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51589070127443,"sku":"45480","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/levure-chimique-pro-1-kg-sosa-1.jpg?v=1772158924","url":"https:\/\/pitisslind.com\/en\/products\/levure-chimique-pro-1-kg","provider":"Patissland","version":"1.0","type":"link"}