Food-grade sodium bicarbonate 100 g, professional pastry quality. A natural and essential leavening agent for soda breads, scones, fluffy pancakes, shortbread, and light tarts. Reacts with the acidic ingredients in your recipe to release CO₂ and aerate the dough. Compact 100 g packaging, ideal for pastry chefs who want a reliable product without overpackaging.
Product Features
- Composition
- 100% sodium bicarbonate (E500)
- Packaging
- 100 g box
- Quality
- Food-grade, pastry quality
- Origin
- Natural salt, controlled traceability
- Storage
- Dry and cool place, protected from humidity
- Allergens
- None
Why use sodium bicarbonate in pastry
Sodium bicarbonate is a natural and powerful leavening agent. Under the effect of an acidic ingredient in the recipe (yogurt, buttermilk, lemon juice, vinegar, honey, cocoa, acidic fruits), it breaks down and releases carbon dioxide which forms bubbles in the dough. The result: an airy, light crumb and a softer texture in the mouth.
Key advantage: it acts as soon as it is mixed with the acidic liquid, unlike baking powder which combines bicarbonate and acid in powder form. Therefore, you must bake quickly after mixing to fully benefit from the leavening effect.
Essential pastry uses
Quick breads and viennoiseries
Soda bread (Irish soda bread) is the emblematic use of sodium bicarbonate: no sourdough or baker’s yeast, just flour, buttermilk, and bicarbonate. Quick baking, dense and flavorful crumb. Also suitable for scones, muffins, banana bread.
Fluffy pancakes and crepes
A pinch of sodium bicarbonate in a pancake batter with buttermilk guarantees ultra-fluffy and puffed pancakes. The result is incomparable compared to a batter without leavening agent.
Soft cookies and shortbread
For soft cookies (American style), sodium bicarbonate is preferred over baking powder because it promotes controlled spreading and a tender texture. Often paired with brown sugar or raw sugar which provides the necessary acidity.
Cocoa and chocolate cakes
Since cocoa powder is naturally acidic, it pairs perfectly with sodium bicarbonate for very airy and soft chocolate cakes. Typical recipes: devil’s food cake, soufflé brownie, marble cake.
Frequently Asked Questions
What is the difference between sodium bicarbonate and baking soda
None. "Sodium bicarbonate" and "baking soda" refer to exactly the same chemical product (formula NaHCO₃). "Soda" is the traditional French name inherited from historical soda ash, while "sodium" is the exact chemical name. Both terms are perfectly interchangeable in pastry and cooking.
Sodium bicarbonate or baking powder: which to choose in pastry
Sodium bicarbonate requires an acidic ingredient in the recipe (buttermilk, lemon, honey, cocoa, vinegar) to activate its leavening effect. Baking powder already contains an integrated acid and therefore works with any preparation. Generally: bicarbonate alone for acidic recipes, baking powder for neutral recipes. Some recipes use both for maximum leavening effect.
What is the dosage of sodium bicarbonate in pastry
Standard dosage: 1 teaspoon (5 g) for 250 g of flour. More precisely:
- Pancakes / crepes: 2 to 3 g for 250 g of flour
- Soft cookies: 5 g for 300 g of flour
- Cocoa cake: 5 to 7 g for 250 g of flour
- Soda bread: 8 to 10 g for 500 g of flour
Never exceed 1% of the flour weight, to avoid unpleasant soapy taste and metallic aftertaste.
Can sodium bicarbonate be replaced by something else
In pastry, the closest substitute is baking powder, to be used in triple dose (3 g baking powder for 1 g bicarbonate planned). But the result will not be identical: less soft, tighter crumb, especially in cocoa recipes. For recipes like soda bread or American cookies, bicarbonate remains irreplaceable.
How to store sodium bicarbonate
Store in its hermetically sealed bag or transfer to a hermetic container. Keep in a dry and cool place (15 to 25°C), protected from humidity which quickly degrades leavening power. Properly stored, bicarbonate keeps for several years without notable loss of effectiveness.
Is food-grade sodium bicarbonate dangerous
No, at normal pastry doses (a few grams per recipe). It is a food additive approved in Europe (E500), naturally present in the human body and used for generations in pastry. At very high pure doses ingested, it can disrupt acid-base balance: avoid direct consumption without medical advice. For classic pastry use, no special precautions.
Complement with other technical ingredients
To explore other leavening agents, gelling agents, and pastry texturizers, discover our collections Food Additives and Sosa Ingredients (NH pectins, agar-agar, isomalt, xanthan gum).
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
