Professional double-acting baking powder for pastry laboratories.
Sosa Pro Baking Powder (Baking Powder STD) is a professional baking powder formulated for pastry laboratories, restaurants, and culinary schools. Designed for a controlled, 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 kg of preparation), not just the weight of the flour, allowing gram-precise control in large-scale production. Manufactured under an ISO 9001 process with batch-by-batch quality control and full traceability.
Technical specifications
Format
1 kg
resealable pro bucket
Dosage / kg
2 to 5 g
of total batter
Storage
24 months
sealed, 15-25 °C
Two-phase formulation and action
Disodium diphosphate (E450i)
Slow-acting acid, reacts with heat for the 2nd rising phase
Sodium bicarbonate (E500ii)
Alkaline agent, releases CO2 on contact with acid
Corn starch
Anti-caking and stabilizing agent, prevents the powder from clumping
Two-phase mechanism: on contact with the water in the batter, about 30% of the CO2 is released (phase 1, a slight initial rise); from 50-60 °C during baking, the diphosphate fully activates and releases the remaining CO2 (phase 2, maximum volume development). This dual action allows the batter to be prepared slightly in advance without any loss of effectiveness, unlike single-phase baking powders.
Dosages by preparation type
Sponge cake, Joconde sponge
2 g/kg, moderate rise, fine crumb
Entremets cake, pain de Gênes
3 g/kg, soft, stable texture
Muffins, financiers, madeleines
4 g/kg, pronounced rise
Quick breads, scones, batter, gluten-free doughs
5 g/kg, strong rise
Recommended uses
Fine biscuits: ladyfingers, Joconde sponge, dacquoise
Whisked batters: classic sponge cake and chocolate sponge cake
Cakes and entremets: financiers, madeleines, pain de Gênes, quatre-quarts
Individual pastries: premium muffins, mini event cakes
Bakery and pastry: scones, cornbread, American biscuits
Gluten-free baking: structural compensation for rice, buckwheat, and almond flours
Batter: tempura, fritters
Laboratory mixing procedure
Sift the baking powder with 100% of the flour (and any other dry ingredients in the recipe)
Add this premix last to the liquid phase or emulsion
Mix only as much as necessary to combine, without overmixing
Pour into a mold within 5 minutes of mixing
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, vigorous reaction (dense white foam); a weak reaction indicates a degraded product
Functional test: mini sponge cake (50 g eggs, 30 g sugar, 30 g flour, 0.15 g baking powder, i.e. 3 g/kg), bake at 180 °C for 8 min; the resulting height should be at least 2.5 to 3 cm
Patissland tip
Sosa STD / FunCakes comparison
Target audience
Sosa: laboratories, schools, restaurants. FunCakes: advanced home bakers, semi-professionals
May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts
Suitable for
Vegan, gluten-free, lactose-free. Halal and kosher status not officially claimed: check with the manufacturer
Energy / 100 g
330 kJ / 78 kcal
Fat / Carbohydrates
0 g / 19.4 g (of which sugars 0 g)
Fiber / Protein / Salt
0 g / 0.1 g / 47 g (sodium from bicarbonate, not added salt)
Frequently asked questions
Your questions, our advice
Why is the "salt" value listed as 47 g per 100 g?
This is sodium from sodium bicarbonate, not added salt. At the recommended dosage (2 to 5 g per kg of batter), the sodium content in the final preparation is negligible in terms of taste.
Does this baking powder contain aluminum?
No, the formulation is aluminum-free. The phosphate used (E450i) is disodium diphosphate, with no aluminate, unlike some low-end industrial baking powders.
Can it be used in gluten-free baking?
Yes, the composition is pure (cornstarch, no wheat or wheat derivatives). At the highest recommended dosage (5 g/kg), it partially compensates for the lack of structure provided by gluten.
