4 replies to this topic

[MDaleDDF]

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.

[tracer]

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)

[kconf]

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

[MDaleDDF]

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!

 

[nwilson]

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.