Stupid question, Sodium Bicarbonate

Stupid question:    I have a customer asking about granulated sodium bicarbonate, and I have no experience with it.  

Anyone use this stuff?   Is it the same as regular sodium Bicarbonate functionally?   Is it a 1/1 substitution to use one or the other?

Thanks everyone.

Certain it is just the difference in their physical form. Granules, powdered, blocks all will behave the same (will have different rates of solubility/ reactivity)

I believe granulated baking soda will dissolve in water faster than powder form. 

I'll just throw good ol regular in then.   I don't want to source the GR if it behaves the same as something I already have in  my building....

Yall rock, many thanks!

Depends on the formulation and mix times.  What I have seen historically is that water temperature and mix times are also a factor as this aids in the 'dissolving' of the SB (baking powder or baking soda).  Was in a commercial bakery and we gauged dough temperature and pH.  If the dough temperature was off this lead to patches of undissolved minor ingredients and BP/BS were the main culprits as the would clump together.  May not be the end all for your process just my experience with using SB.