Sodium bicarbonate and baking powder – what’s the difference? Sodium bicarbonate, also known as baking soda, is also used as a raising agent, just like baking powder. However, both products are different. Sodium bicarbonate is actually an ingredient of baking powder. In baking powder, sodium bicarbonate is combined with an acidifier.
So why would you need pure sodium bicarbonate, or baking soda? It’s simple: if your dough is acidic, use baking soda, not baking powder.
If you want to avoid baking powder in all your bakes, then our sodium bicarbonate is also a good alternative: you can substitute baking powder with sodium bicarbonate and an acid, such as lemon juice or vinegar. The proportions are very simple. For 500 g flour, use 5 g sodium bicarbonate with six tablespoons of vinegar or lemon juice. No worries – you won’t be able to taste the acid once your bake is ready!
Sodium bicarbonate can also be used to produce firm beaten egg whites: simply add a little pinch of baking soda and the egg whites will be nice and firm when beaten. But sodium bicarbonate isn’t just good for baking. Add 1-2 teaspoons to a litre of water to clean fresh fruit and vegetables more thoroughly. Or use bicarbonate of soda to soften water and improve the flavour of tea and coffee.
Raising agent sodium hydrogen carbonate E 500(ii).