Ah! Table! Baking Soda - Food Grade - 500g

Item number: 3760138831507 View all Ah! Table! > View more: DIY Cleaning Products > Ah! Table! - Baking Soda - Food Grade - 500 grams Tested by the French Food and Consumer Product Safety Authority. It provides a less coarse texture than baking powder. However, baking soda can give your baked goods a slightly tart flavor. To avoid this, use an acid or acidic product in your baking (e.g., lemon juice, yogurt, chocolate, honey). Sodium bicarbonate (NaHCO3), is also known as baking soda, bicarbonate of soda, bicarbonate of soda, sodium bicarbonate or E number 500. Some technical characteristics: Water-soluble; Is a mild abrasive; Has a slightly alkaline character; Non-flammable; Has a pH between 8 and 8.5. The applications are numerous: Cleaning your beauty products; Prevents unpleasant 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 drain pipes; Cleans drain pipes; Eliminates odors; Removes drops of tree sap or crushed insects from car bodywork and headlights. Numerous kitchen applications. Precautions: Does not pose any risks to the body or the environment, but may be toxic in case of excessive consumption. Keep out of reach of children. Product Specifications Baking Soda - Food Grade - 500g Item Description Baking Soda - Food Grade - 500g Item Number 3760138831507 Hypoallergenic Country of Origin France Bicarbonate, also called baking soda, sodium bicarbonate, or bicarbonate of soda, is a leavening agent like baking powder. Baking powder is used in pancakes, cakes, quick breads, and other baked and fried dishes. You can use bicarbonate instead of baking powder if the batter contains sufficient acidic components. For a 500 gram loaf, use 1 teaspoon of bicarbonate. Raising Agent For pastries, quiches, bread. The leavening effect of baking soda is related to two properties: when mixed with other products with an acidic characteristic (milk, lemon, etc.), it reacts by releasing carbon dioxide in gaseous form. The same phenomenon occurs when the cooking temperature exceeds 700C. The gas released is trapped 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 for a perfectly good omelet, and the same goes for mashed potatoes. Water softener for cooking: Use it to cook vegetables, especially legumes, by adding a pinch of baking soda, which makes them easier to digest with a shorter cooking time. Sometimes baking soda is added to the cooking water of vegetables to soften them. In Asian cuisine, baking soda is used to tenderize meat. Acidity regulator: To neutralize the acidity of your rhubarb and tomato sauces, etc. To correct an overly acidic vinaigrette. Cleaning fruits and vegetables: Wash your vegetables in a solution of water and baking soda to remove pesticide residues.