A dry chemical leavening agent that provides consistent rise in baked goods. Enhances volume, softness, and texture in cakes, cookies, muffins, and pastries by releasing air bubbles during baking.

Baking Powder is used in recipes that do not include acidic ingredients. Its built-in acid helps balance the chemical reaction needed for the batter to rise during mixing and baking. If a recipe already contains enough acids, then Baking Soda is usually the preferred leavening agent instead.

Images are for illustration purpose only. Please refer to the actual product.