Baking powder

Baking powder (also called baking powder or baking powder) is a leavening agent that makes pastry dough rise through a chemical reaction rather than fermentation like baker's yeast. It consists of:

• An acid agent (here tartaric acid E336, naturally derived from grapes)
• A basic agent (sodium bicarbonate E500)
• Upon contact with liquid and oven heat, the two components react and release carbon dioxide (CO₂)
• This gas forms air bubbles that make the dough rise and give a light and fluffy crumb

Unlike baker's yeast, baking powder does not require rising time. It acts as soon as it goes into the oven, making it the ideal leavening agent for financiers, muffins, cakes, and other dense batter cakes.

FunCakes is one of the leading European brands in home baking since 1985. Their 80 g baking powder stands out with 6 major advantages:

• Pure formulation with tartaric acid: phosphate-free, aluminum-free, no unnecessary additives
• Immediate reaction upon contact with liquid and oven heat
• Even rising: no air pockets, consistent crumb, perfect dome on muffins
• Neutral taste: no metallic aftertaste typical of low-quality baking powders
• Resealable jar with measuring scoop: practical, clean, optimal preservation
• Vegan compatible, gluten-free, free from major allergens

Compared to commercial disposable sachets of baking powder, the FunCakes 80 g jar version offers more product (equivalent to 7 sachets), better preservation (resealable), and lower cost per gram.

For brioche, bread, baguettes, or pastries, use a baker's yeast. For all thick batter cakes, baking powder is the one to use.

The universal golden rule: 8 g of baking powder per 250 g of flour (about 2 level teaspoons).

Adjustments according to batter type :

• Liquid batters (pancakes, waffles): 10 g for 250 g of flour (faster rise)
• Gluten-free batters: 10-12 g for 250 g of flour (compensates for lack of structure)
• Very thick batters (dense cakes): 8 g standard is enough

Beware of overdosing: too much baking powder = metallic taste, dry texture, and the cake ends up collapsing after baking. Better a little less than too much.

The pro method to never fail a rise:

• Step 1 — Sift together the flour AND baking powder before any other ingredient. This prevents lumps and distributes the powder evenly
• Step 2 — Add last the flour + baking powder mixture to the liquid ingredients. The chemical reaction starts as soon as it contacts moisture
• Step 3 — Mix quickly without overworking the dough (otherwise the formed CO₂ escapes)
• Step 4 — Bake immediately in an already preheated oven. The heat activates the second phase of the reaction (final rise)

Common mistake to avoid: preparing the dough in advance and letting it rest for 30 minutes before baking. A large part of the CO₂ evaporates and the rise will be poor. For muffins and baked donuts, it is even critical: hot oven, fresh dough, guaranteed rise.

The FunCakes baking powder is the most used leavening agent in home baking:

• Muffins and cupcakes: even rise, perfect dome
• Financiers and madeleines: characteristic melting texture
• Savory and sweet cakes: blueberry cake, marble cake, pound cake
• Sponge cakes and risen cookies: airy rise
• Carrot cake, banana bread: dense but light crumb
• Brownies light and blondies: soft texture inside
• Pancakes and waffles: airy fluffy texture
• Baked donuts, scones, American cookies: light puff pastry
• Apple crumble and other crispy doughs
• Savory frying batters: tempura, fritters, churros

Baking powder gradually loses its effectiveness over time and with moisture. Here’s how to test it in 30 seconds:

• Hot water test: pour 1 teaspoon of baking powder into a small glass of hot water
• Expected immediate reaction: it should foam instantly and abundantly
• If little or no foam: the baking powder is too old or has absorbed moisture — discard it
• If vigorous foam: active product, ready to use

Pro tip: mark the opening date on the container with a permanent marker. After 6 months from opening (under optimal conditions), retest before each major use.

Self-raising flour is widely used in Anglo-Saxon recipes. You can make it yourself with this baking powder:

Professional recipe for 250 g self-raising flour :

• 250 g T55 or T65 flour
• 8 g FunCakes baking powder (2 tsp)
• 2 g fine salt (optional, balances flavors)

Method: sift all ingredients together 2 to 3 times to distribute evenly, then store in an airtight container. Use like regular flour in your English recipes (scones, soda bread, victoria sponge, British pancakes).

Storage: 2 to 3 months maximum (baking powder loses effectiveness in flour beyond that).

The cake collapse syndrome after baking is one of the most common problems in home baking. 5 possible causes:

• Overuse of baking powder: too much CO₂ formed at the start of baking, the structure can’t keep up and collapses. Follow the ratio 8 g / 250 g of flour
• Oven not hot enough: rising starts too slowly, no time to set the structure before bubbles burst. Always preheat for 15 minutes
• Opening the oven too early: thermal shock causes the cake to collapse. Wait for 3/4 of the baking time
• Batter too liquid: not enough flour to support the crumb. Check your proportions
• Underbaking: center of the cake not cooked enough, structure still soft. Knife test in the center (should come out dry)

Pro tip: for Black Forest cakes and other desserts, aim for just baked, not overdone. A slightly moist crumb in the center stays tender instead of collapsing when cooling.

Ingredients: Tartaric acid (E336), sodium bicarbonate (E500).

Allergens: no major allergens. Gluten-free, phosphate-free, aluminum-free.

Compatible with special diets :

• Vegan ✅ (100% mineral components)
• Vegetarian ✅
• Gluten-free ✅
• Lactose-free ✅

Difference from regular baking powders: many supermarket baking powders contain sodium pyrophosphate (E450) or aluminum phosphate. FunCakes is strictly based on natural tartaric acid (from grapes), a modern formula without controversial additives.

The FunCakes leavening powder has a long shelf life if stored properly:

• Before opening: 12 to 18 months in a dry place, protected from humidity and direct light
• After opening: 6 to 8 months under optimal conditions
• Ideal temperature: between 15 and 25°C
• Seal tightly after each use: moisture is the number one enemy (it triggers premature reaction and deactivates the yeast)
• Never store near: a sink, a stovetop, or a freezer (temperature and humidity fluctuations)

If you doubt its effectiveness, do the hot water test before each major baking to avoid wasting your ingredients.

5 baker's secrets to get the most out of this leavening powder:

• Always sift with the flour to distribute evenly (prevents lumps and "holes" in the crumb)
• Minimal mixing once the yeast is incorporated: the dough should be homogeneous but not overworked
• Preheated oven required: at least 15-20 minutes at baking temperature
• Adapted to altitude: if you bake in the mountains (above 1500 m), reduce the quantity by 10-15% (lower atmospheric pressure = more vigorous rising)
• Combine with baking soda in some acidic recipes (yogurt, lemon, vinegar) to boost rising — but no more than 1 teaspoon of additional baking soda

Can commercial baking powder be replaced with this one?
Yes, perfectly. This baking powder is a pure baking powder. Use the same dosage as in your usual recipes (1 standard commercial sachet = 11 g = about 3 teaspoons of FunCakes).

What is the difference compared to baking soda alone?
Baking soda alone requires an acidic ingredient in the recipe (yogurt, lemon, vinegar) to react. FunCakes baking powder already contains tartaric acid, so rising is guaranteed even without an acidic ingredient.

Can it be used in savory recipes?
Absolutely. Ideal for savory doughnuts, tempura, light batter, cheese scones, soda bread. Same dosage as for sweet recipes (8 g / 250 g flour).

Is it suitable for people with gluten intolerance?
Yes, the composition is 100% gluten-free. This is a valuable asset for adapting recipes in gluten-free baking where rising is often a challenge.

How many times can I use it from the 80 g jar?
80 g is equivalent to about 7 standard commercial baking powder sachets. Enough for 10 to 15 baking preparations depending on the recipes.

Is it interchangeable with dry baker's yeast?
No. Baking powder and baker's yeast work in completely different ways. For cinnamon rolls, brioche, breads: baker's yeast is mandatory.

Can it be used with a bread machine?
Not recommended. Bread machines are designed for biological fermentation (baker's yeast). For cakes in a bread machine, check the "cake" mode which adjusts the program.