What is the difference between carbonate and baking soda?
What is the difference between carbonate and baking powder used in pastries such as pastry and cookies? Here is the answer to how carbonate is used instead of baking soda ...
The most significant difference between the carbonate and baking powder is that the carbonate must react with an acidic liquid to act. The carbonate which reacts with acid neutralizes itself and forms carbon dioxide gas. This allows the dough to rise with the effect of gas.
Since baking powder contains carbonate and acid in its structure, swelling will take place if it combines with a liquid substance. The baking powder interacts with a liquid substance to form carbon dioxide gas such as carbonate. This gas makes the dough rise.
In some recipes that contain less acid, a combination of carbonate and baking soda is used to make the dough swell. The use of baking powder with carbonate is because it gives a bitter taste when the amount of carbonate is increased, so a baking powder is added.
It is not correct to use carbonate in recipes that do not contain acid, because carbonate adds bitterness to the taste of the dough. If there is no baking soda, you can help it to rise by adding some lemon juice to the carbonate.
If you want to use carbonate in your dough, put it in a preheated oven without waiting for the dough to rise well.
WHY ARE CARBONATE AND EMBOSSING POWDER USED TOGETHER?
In some recipes, carbonate and baking soda are used together. In fact, this is not an obligation. It all depends on your taste. Sometimes you can reach a different flavor with the combination of two ingredients. For example, you can use carbonate and baking powder together to make your cake like a sponge.
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Sodium Bicarbonate by Pure Organic Ingredients, (16 oz) New Zipper Closure, Highest Purity, Food & USP Grade Baking Soda