FunCakes Baking Powder - 80g | Pure Professional Baking Powder

Pure tartaric acid baking powder - Guaranteed consistent performance

Discover FunCakes Baking Powder 80g, a professional baking powder formulated to guarantee consistent and optimal results in all your pastry preparations. Composed of a balanced blend of tartaric acid and sodium bicarbonate, this baking powder offers a perfectly controlled chemical reaction for even dough development, airy texture, and soft crumb.

Practical 80g size with integrated measurer, ideal for demanding amateur bakers and professionals seeking reliability and consistent quality.

Technical advantages of the product

Optimized professional formulation:

• Tartaric acid (E336): Natural leavening agent from grapes, fast and complete reaction
• Sodium bicarbonate (E500): Pure alkaline base for neutralization and CO2 release
• Scientific ratio: Perfect balance ensuring optimal rise without aftertaste
• Phosphate-free: Modern formulation meeting current standards

Consistent performance:

• Immediate reaction upon contact with liquid and heat
• Even dough development without air pockets
• Guaranteed airy texture: soft and light crumb
• Reproducible results: same performance every use

Ease of use:

• Simple dosing: 8g (2 teaspoons) for 250g of flour
• Resealable jar with convenient measuring system
• Long shelf life if stored properly
• Compatible with all recipes: cakes, muffins, pancakes, waffles

Professional applications

Classic pastry

• Sponge cakes and biscuits: Airy texture and optimal development
• Cakes and pound cakes: Soft crumb and generous volume
• Muffins and cupcakes: Even rise and perfect dome
• Madeleines and financiers: Characteristic melting texture

Quick breads

• Thick pancakes and crêpes: American fluffy texture
• Soft waffles: Airy inside, crispy outside
• Scones and biscuits: Light layering without yeast
• Banana bread and carrot cake: Dense but light crumb

Gluten-free baking

• Structural compensation: Improves texture of alternative flours
• Optimized rising: Compensates for lack of elastic gluten
• Professional results with rice, buckwheat, almond flours

Instructions and professional dosages

Universal standard dosage

Basic formula:

Concrete examples:

• 250g flour: 8g baking powder (2 level teaspoons)
• 500g flour: 16g baking powder (4 teaspoons)
• 1kg flour: 32g baking powder (8 teaspoons)

Adjustments depending on preparation type

Thick batters (cakes, muffins):

• Standard dosage: 8g for 250g flour
• Result: Moderate rise, dense and soft crumb

Liquid batters (pancakes, waffles):

• Enhanced dosage: 10g for 250g flour
• Result: Rapid rise, very airy texture

Gluten-free doughs:

• Increased dosage: 10-12g for 250g alternative flour
• Result: Compensation for the absence of gluten structure

Homemade self-raising flour creation

Professional formula:

For 250g self-raising flour:

• 250g T55 or T65 flour
• 8g FunCakes baking powder (2 teaspoons)
• 2g fine salt (optional, improves taste)

Method:

1. Sift all ingredients together 2-3 times
2. Store in an airtight container
3. Use like regular flour in your recipes

Storage: 2-3 months maximum (baking powder loses effectiveness over time)

Composition and technical characteristics

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

Product specifications:

• Brand: FunCakes
• Format: 80g resealable jar with measuring scoop
• Type: Double-acting baking powder
• Texture: Fine homogeneous white powder
• pH: Neutral after complete reaction

Dietary regimes: Suitable for vegetarians and vegans Without: Phosphate, aluminum, gluten, major allergens

Storage and preservation

Optimal conditions: Store in a dry place, away from moisture and direct light, between 15-25°C.

After opening: Reseal tightly after each use. Moisture deactivates the baking powder.

Effectiveness test: Mix 1 teaspoon in a glass of hot water. If abundant foam = active product. If little reaction = expired product.

Shelf life: 12-18 months before opening, 6-8 months after opening under optimal conditions.

Professional technical advice

Common mistakes to avoid:

• Do not sift: Lumps and uneven rising
• Mixing too long: Premature reaction, loss of effectiveness
• Let the batter rest: The reaction starts as soon as it contacts liquid, bake quickly
• Overdosing: Metallic taste, dry texture, collapsing after baking

Pro tips:

• Immediate activation: Prepare all ingredients before mixing to bake quickly
• Oven temperature: Always preheat, heat activates the final reaction
• High altitude: Reduce quantity by 10-15% (lower atmospheric pressure)

Frequently Asked Questions

Can commercial baking powder be replaced by this baking powder?
Yes, perfectly. This baking powder is a pure chemical leavening agent. Use the same dosage as in your usual recipes (generally 1 sachet = 11g = about 3 teaspoons).

What is the difference compared to baking soda alone?
Baking soda alone requires an acid in the recipe (yogurt, lemon) to react. This powder already contains tartaric acid, ensuring rising even without acidic ingredients.

Why do my cakes collapse after baking?
Three main causes: overdosing baking powder, oven not hot enough, or opening the oven too early. Follow dosages and do not open before 3/4 of the baking time.

Can it be used in savory recipes?
Absolutely. Ideal for savory donuts, tempura, light frying batter, cheese scones. Same dosage as for sweet recipes.

Practical format 80g • Pure tartaric acid formulation • Simple dosage 8g/250g flour • Phosphate and aluminum free • FunCakes Professional