發粉(Baking Power) 一般俗稱為泡打粉，發泡粉，為食品的膨大劑。
The common name of baking powder is big pink bubble or foam powder, which is a type of
food leavening agent.
By adding appropriate amount of baking powder into rice powder, flour, soy powder or
other cereals, such for the products of cookieas cookie, cake, Chinese muffin as well
as fried food, it can increase product volume, make product softer with better shape,
improve internal texture with better taste, and help the digestion as well.
Aluminum free baking powder does not contain any metal aluminum, which can ensure the
health of consumer. Currently most bakery product manufacturers prefer to use aluminum
free baking powder.
Aluminum free baking powder is the only product allowed to be used in European Union,
USA and mainland China. Baking powder products in these regions should meet the
international standard GB2760, which is required by the importers. BP aluminum free
baking powder developed by our team meets theis regulation.
1. 產氣效率高: 低溫時產氣少,加溫後產氣逐漸加大。
The advantages of this product are:
1. High gas generation efficiency: gas generation is less at lower temperature and
then gradually increases after heating.
2. The pH level is moderate, which the astringent taste from alkali does not exist in
the product. The pH is close to neutral basic, which couldbasic that can provide
efficient gas generation.
3. Aluminum free baking powder is highly safe, which and it does meets related
BP baking powder consists of quick and slow baking powder, which could can provide
double reactions. It is especially suitable for delicate bakery product with fine
texture, such as cake.
The raw material we used in BP baking powder is good and original, and that is the
reason that our product is in the form of white and fine powder without any
impurities. Therefore, the bakery product with our baking powder looks fresh and
With strict quality control, the pH of BP baking powder is neutral, and this
characteristic prevents acidification of bakery product and can increase product shelf
BP baking powder can slowly and constantly release CO2, which is extremely powerful.
According to the regulation, the gas generated from qualified baking powder should not
be less than 70ml/2g.
In the test, the swell power of BP baking powder is up to 110ml/2g, which is much more
than other brand baking powder. This means that the use of BP baking powder is
economical but still with amazing effect.
BP baking powder can increase bakery product volume, improve the appearance and
texture, as well as make the product more delicious.
4. Using Method (based on flour amount)
1. 一般用量為1%~2% Common use: 1-2%
2. 重奶油蛋糕1%~2% Heavy cream cake: 1-2%
3. 海綿蛋糕1%~2% Sponge cake: 1-2%
4. 戚風蛋糕2%~5% Chiffon cake: 2-5%
5. 麵糊類蛋糕5% Batter type cake: 5%
After using BP baking powder, please seal the package and store in a dry and cool