Baking Powder 1kg Louis François

Unlike baker's yeast, baking powder contains no living microorganisms. It works through a chemical reaction: upon contact with moisture and then under the heat of the oven, it releases carbon dioxide (CO₂) which causes the dough to rise during baking. This results in pastries gaining volume while maintaining a light and even texture.

What is the purpose of Baking Powder in pastry making?

Baking powder , also called chemical leavening , is used in all doughs that do not require fermentation.

It is particularly recommended for preparing:

• cakes;
• madeleines;
• muffins;
• four-quarters;
• the financiers;
• shortbread cookies;
• petit-beurre biscuits;
• cookies;
• choux pastry;
• quick biscuits and sponge cakes.

It allows for a uniform rise while preventing the cakes from collapsing after baking.

What is the difference between Baking Powder and baker's yeast?

Both of these products make dough rise, but their function is completely different.

Baking powder is a chemical leavening agent . It acts immediately through a reaction between its components, water, and heat. It is intended for pastries, biscuits, and viennoiseries that do not require fermentation.

Baker's yeast , on the other hand, is composed of live yeasts. It produces carbon dioxide through fermentation and requires a rising time. It is mainly used for bread, brioches, pizzas, and certain pastries.

Therefore, the two products are not interchangeable.

Uses of Baking Powder

Louis François Baking Powder is suitable for all preparations requiring rapid rising:

• sweet and savory cakes;
• madeleines;
• muffins;
• cookies;
• shortbread cookies;
• biscuits;
• choux pastry;
• pancakes;
• waffles.

Its 1 kg packaging is particularly economical for pastry chefs, caterers, restaurateurs and pastry enthusiasts who regularly make homemade cakes.

Usage tips

Baking powder is incorporated directly into the flour before the liquid ingredients are added to ensure even distribution in the dough.

Recommended dosages

• Shortbread and petit-beurre biscuits: 15 g/kg of flour
• Choux pastry: 20 g/kg of flour
• Cakes, madeleines, muffins: 25 g/kg of flour

Features

• Professional chemical yeast
• Fast acting without fermentation
• Allows for even rising of the dough
• Gives a light and airy crumb
• Ideal for cakes, madeleines, muffins, biscuits and choux pastry
• More economical than individual sachets
• Weight: 1 kg
• Brand: Louis François

Composition :
Disodium diphosphate, sodium bicarbonate, wheat flour.

Conservation :
Store in its closed packaging, away from moisture and heat.