{"product_id":"levure-chimique-pro-1-kg","title":"Professional Baking Powder 1 kg","description":"\u003cdiv class=\"pl8\"\u003e\u003cdiv class=\"pl8-content\"\u003e\n\u003c!-- MODULE : en-tête --\u003e\u003cheader class=\"pl8-header\"\u003e\u003cdiv class=\"pl8-hero-layout pl8-hero-layout-solo\"\u003e\u003cdiv class=\"pl8-hero-copy\"\u003e\n\u003cspan class=\"pl8-brand\"\u003eSosa - Baking Powder\u003c\/span\u003e\u003ch3 class=\"pl8-title\"\u003eProfessional Baking Powder\u003c\/h3\u003e\n\u003cp class=\"pl8-lead\"\u003eProfessional double-acting baking powder for pastry laboratories.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/header\u003e\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\u003cp class=\"pl8-text\"\u003eSosa 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.\u003c\/p\u003e\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdl class=\"pl8-facts pl8-facts-three\"\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eFormat\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e1 kg\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eresealable pro bucket\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eDosage \/ kg\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e2 to 5 g\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003eof total batter\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl8-fact\"\u003e\n\u003cdt class=\"pl8-fact-label\"\u003eStorage\u003c\/dt\u003e\n\u003cdd class=\"pl8-fact-value\"\u003e24 months\u003c\/dd\u003e\n\u003cdd class=\"pl8-fact-desc\"\u003esealed, 15-25 °C\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eTwo-phase formulation and action\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eDisodium diphosphate (E450i)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSlow-acting acid, reacts with heat for the 2nd rising phase\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eSodium bicarbonate (E500ii)\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eAlkaline agent, releases CO2 on contact with acid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eCorn starch\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eAnti-caking and stabilizing agent, prevents the powder from clumping\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cp class=\"pl8-text\"\u003eTwo-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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eDosages by preparation type\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eSponge cake, Joconde sponge\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e2 g\/kg, moderate rise, fine crumb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eEntremets cake, pain de Gênes\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e3 g\/kg, soft, stable texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eMuffins, financiers, madeleines\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e4 g\/kg, pronounced rise\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eQuick breads, scones, batter, gluten-free doughs\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e5 g\/kg, strong rise\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eFine biscuits: ladyfingers, Joconde sponge, dacquoise\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eWhisked batters: classic sponge cake and chocolate sponge cake\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eCakes and entremets: financiers, madeleines, pain de Gênes, quatre-quarts\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eIndividual pastries: premium muffins, mini event cakes\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eBakery and pastry: scones, cornbread, American biscuits\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eGluten-free baking: structural compensation for rice, buckwheat, and almond flours\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eBatter: tempura, fritters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eLaboratory mixing procedure\u003c\/h3\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003eSift the baking powder with 100% of the flour (and any other dry ingredients in the recipe)\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eAdd this premix last to the liquid phase or emulsion\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003eMix only as much as necessary to combine, without overmixing\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003ePour into a mold within 5 minutes of mixing\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003ePlace in a preheated oven at the target temperature (170-180 °C for cakes, 200 °C for muffins)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eQuality control tests\u003c\/h3\u003e\n\u003cul class=\"pl8-list\"\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eQuick test:\u003c\/strong\u003e 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\u003c\/li\u003e\n\u003cli class=\"pl8-list-item\"\u003e\n\u003cstrong class=\"pl8-emphasis\"\u003eFunctional test:\u003c\/strong\u003e 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\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003ePatissland tip\u003c\/h3\u003e\n\u003caside class=\"pl8-note pl8-section\"\u003e\u003cspan aria-hidden=\"true\" class=\"pl8-note-icon\"\u003ei\u003c\/span\u003e\u003cdiv class=\"pl8-note-copy\"\u003e\n\u003ch3 class=\"pl8-subheading\"\u003ePlease note\u003c\/h3\u003e\n\u003cdiv class=\"pl8-block\"\u003e\u003cp class=\"pl8-text\"\u003e\u003cstrong class=\"pl8-emphasis\"\u003ePoints to note:\u003c\/strong\u003e never store batter containing this baking powder in a refrigerator for more than 4 hours before baking, as the first cold-rising phase gradually loses effectiveness. Never combine it with baker's yeast in the same recipe, as their pH levels oppose each other and neutralize their effects. Also check that an oven that is not hot enough (below 50-60 °C) does not prevent the second rising phase from activating properly.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/aside\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eSosa STD \/ FunCakes comparison\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eTarget audience\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSosa: laboratories, schools, restaurants. FunCakes: advanced home bakers, semi-professionals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSosa: diphosphate + bicarbonate + cornstarch. FunCakes: tartaric acid + bicarbonate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eAction\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSosa: double action (cold then hot). FunCakes: immediate action\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eDosage\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSosa: 2 to 5 g\/kg of preparation. FunCakes: 8 g\/250 g of flour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eFormat\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eSosa: 1 kg professional bucket. FunCakes: measuring jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003cdiv tabindex=\"0\" role=\"region\" aria-label=\"Product table\" class=\"pl8-table-wrap\"\u003e\u003ctable class=\"pl8-table pl8-table-technical\"\u003e\u003ctbody class=\"pl8-tbody\"\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eDisodium diphosphate (E450i), sodium bicarbonate (E500ii), cornstarch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eAllergens\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eMay contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eSuitable for\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003eVegan, gluten-free, lactose-free. Halal and kosher status not officially claimed: check with the manufacturer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eEnergy \/ 100 g\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e330 kJ \/ 78 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eFat \/ Carbohydrates\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e0 g \/ 19.4 g (of which sugars 0 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"pl8-tr\"\u003e\n\u003cth class=\"pl8-th\" scope=\"row\"\u003eFiber \/ Protein \/ Salt\u003c\/th\u003e\n\u003ctd class=\"pl8-td\"\u003e0 g \/ 0.1 g \/ 47 g (sodium from bicarbonate, not added salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-section\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003csection class=\"pl8-section pl8-rule\"\u003e\u003ch3 class=\"pl8-heading\"\u003eYour questions, our advice\u003c\/h3\u003e\n\u003cdiv class=\"pl8-faq\"\u003e\n\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eWhy is the \"salt\" value listed as 47 g per 100 g?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eThis 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.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eDoes this baking powder contain aluminum?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eNo, the formulation is aluminum-free. The phosphate used (E450i) is disodium diphosphate, with no aluminate, unlike some low-end industrial baking powders.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails class=\"pl8-question\"\u003e\u003csummary class=\"pl8-summary\"\u003e\u003cspan class=\"pl8-summary-text\"\u003eCan it be used in gluten-free baking?\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv class=\"pl8-answer\"\u003e\u003cp class=\"pl8-text\"\u003eYes, 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.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : contenu produit --\u003e\u003cdiv class=\"pl8-block\"\u003e\n\u003ch3 class=\"pl8-heading\"\u003eAdditional resources\u003c\/h3\u003e\n\u003cp class=\"pl8-text\"\u003eExplore our \u003ca class=\"pl8-link\" href=\"\/en\/collections\/additifs-alimentaires\"\u003eprofessional food additives\u003c\/a\u003e section and our selection of \u003ca class=\"pl8-link\" href=\"\/en\/collections\/patisserie-professionnelle\"\u003eprofessional pastry\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- MODULE : Pour aller plus loin --\u003e\u003csection class=\"pl8-section\"\u003e\u003ch3 class=\"pl8-heading\"\u003eFind out more\u003c\/h3\u003e\n\u003cul class=\"pl8-links\"\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/collections\/additifs-alimentaires\" class=\"pl8-related\"\u003eprofessional food additives\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/collections\/patisserie-professionnelle\" class=\"pl8-related\"\u003eprofessional pastry\u003c\/a\u003e\u003c\/li\u003e\n\u003cli class=\"pl8-link-item\"\u003e\u003ca href=\"\/en\/collections\/sosa\" class=\"pl8-related\"\u003eSosa Ingredients range\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51589070127443,"sku":"45480","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/levure-chimique-pro-1-kg-sosa-1.jpg?v=1772158924","url":"https:\/\/patissland.fr\/en\/products\/professional-baking-powder-1-kg","provider":"Patissland","version":"1.0","type":"link"}