At RealCake we pay a lot of attention to the ingredients we use so that when you consume any of our blissful desserts you have only one thing in mind CELEBRATIONS. This is the reason, we only use Aluminium Free Baking Powder. We always keep your long term health ahead of our financial gains.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, or for convenience. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.
Baking powders also include components to improve their consistency and stability. The two kind of acids in a baking powder can be either fast-acting or slow-acting. A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid will not react until heated in an oven. Baking powders that contain both fast- and slow-acting acids are double acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Double-acting baking powders work in two phases; once when cold, and once when hot. Common low-temperature acid salts include cream of tartar and monocalcium phosphate (also called calcium acid phosphate). High-temperature acid salts include sodium aluminium sulfate, sodium aluminum phosphate, and sodium acid pyrophosphate. Needless most of the Baking powders available in the market use aluminium salt as second agent.
Aluminum is a heavy metal and has been linked to Alzheimer’s disease or Parkinson’s disease therefore it is better to stay safe and not use such baking agents. Some people also vaguely notice metallic taste and as aluminium is not an essential mineral it is better to be avoided.
That is the reason we only use Arm and Hammer baking soda as it is 100% sodium bicarbonate and it is Aluminium Free Baking Powder.