Processed
Baking Powder
Baking powder is a dry chemical leavener—baking soda plus acid salts and starch—that lifts muffins, scones, pancakes, waffles, and quick breads without yeast time. Double-acting powder (the usual retail default) releases gas when mixed and again in the oven; single-acting wants prompt baking; aluminum-free lines avoid certain acid salts some bakers dislike. Good powder is dry, free-flowing, and fizzes hard in hot water. Weak or damp powder leaves dense bakes. Store airtight. It is not a 1:1 swap for baking soda unless the recipe already has enough acid. This catalogue’s quick breads default to Double Acting so recipes and supplier offers can share one clear leaf.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 10600 mg
- Salt 26.5 g
- Total Carbohydrate 27.8 g
- Dietary Fibre 0.2 g
- Total Sugars 0 g
- Complex / starch 27.3 g
- Protein 0.1 g
- Water 6.2 g
- Energy 112 kcal
- Water 6.2 g
- Ash 65.9 g
- Carbohydrates 27.8 g
- Protein 0.1 g
- Plant Protein 0.1 g
- Minerals 18725 mg
- Major Minerals 18714 mg
- Calcium 5876 mg
- Phosphorus 2191 mg
- Magnesium 27 mg
- Sodium 10600 mg
- Potassium 20 mg
- Trace Minerals 11 mg
Minerals
Sodium: 10600 · Potassium: 20 · Calcium: 5876 · Phosphorus: 2191 · Magnesium: 27 · Iron: 11.0 · Zinc: 0.01 ·
Double-acting baking powder is soda plus acid salts plus a starch carrier—not a sweetener. USDA lists ~28 g carbohydrate (starch carrier) and high ash from acid salts. Energy here is Atwater on that starch (~112 kcal); the inorganic salts are not caloric. The 65.9 g of ash is what is left of the 100 g once water and starch are counted. 0 sugars. Sodium ~10600 mg, calcium and phosphorus from the acid phosphates.
In the kitchen
Culinary partners and combinations that usually underperform with Baking Powder.
Usually avoid with
Often clash in flavour or tradition
History
Early baking powders combined alkali and acid salts for home chemical leavening.
Commercial baking powder brands standardised chemical leavening for American kitchens.
Double-acting formulations improved reliability for modern ovens.
Aluminum-free baking powders expanded for clean-label bakers.