Rossmoor Baking Powder Available In: 50 gm

Baking soda, or sodium bicarbonate, and baking powder both work as chemical leaveners; they create gases that cause the rise that gives unyeasted baked goods an airy texture and light crumb. But although they produce the same result, the two ingredients are not interchangeable. Many recipes call for both.Baking powder is used to increase the volume and lighten the texture of baked goods. It 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.

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