A dry chemical raising agent that helps baked goods rise by producing carbon dioxide when it reacts with acidic ingredients. This reaction causes dough or batter to expand, resulting in a light, soft, and airy texture.

Baking soda is commonly used in recipes that contain natural acidic ingredients (such as buttermilk, yogurt, lemon juice, or cocoa powder). If a recipe does not have sufficient acidity, baking powder is usually used instead, as it already contains both the acid and base required for leavening.

Ingredients: Sodium Bicarbonate.

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