Baking soda is pure bicarbonate of soda also known as sodium bicarbonate. It is an alkaline ingredient, and when mixed with acidic ingredients, it reacts and releases bubbles of carbon dioxide. Baking soda is single acting, it only reacts once it is combined with moisture. It has baking and household uses.
Baking powder is used for baking. It is made up of sodium bicarbonate (baking soda); an acid salt which reacts with moisture or heat, or both – such as tartaric acid, mono-calcium or combination of acid salts; and cornstarch (used to keep ingredients separated). Baking powder is double acting, it reacts once when mixed with moisture and again when it is exposed to high temperatures.
For recipes calling for single acting baking powders, you may substitute a double acting baking powder. Leavening can happen by single and by double acting agents. In a single action product, such as baking soda, once exposed to moisture, it reacts once. In a double action product, such as baking powder, the products reacts once when it is exposed to moisture and then again when exposed to heat.
Non-GMO products do not contain genetically modified ingredients. There are several products made by Clabber Girl that contain Non-GMO ingredients. Check the nutrition and ingredients label to find out if the product contains Non-GMO ingredients.
We now offer several different baking powder blends that are sure to meet the growing demands of our customers’ needs.
Fleischmann’s Baking Powder – SAPP formula (sodium acid pyrophosphate); packed in 10 lb. resealable plastic tubs, packed 4 per case. 10% of the leavening is released at room temperature and the rest in the oven.
Clabber Girl Baking Powder – SAS formula (sodium aluminum sulphate); packed In 5 lb. tubs, 6 per case and 10 lb. tubs, 4 per case. The typical leavening reaction for this formulation is about 30/70. For very light products you may add up to 6% more.
Rumford Baking Powder – MCP formula (monocalcium phosphate); packed in 5 lb. and 10 lb. resealable plastic tubs. This formulationhas a leavening reaction of 60/40.
Davis Baking Powder – SAS formula (sodium aluminum sulphate); packed in 5 lb. resealable plastic tubs, 6 per case. This baking powder has a leavening release of 30% at room temperature and the rest in the oven.
Hearth Club Bakery Blend Baking Powder – Hearth Club Bakery Blend is an addition to the Hearth Club product line, offering a unique formula containing calcium carbonate. A benefit of using a baking powder containing calcium carbonate is that the calcium carbonate acts as a dough conditioner, which is particularly helpful when using wheat flour that is processed from value-priced immature wheat. Hearth Club Bakery Blend gives 10% of leavening release with liquid and the rest in the oven.
Royal Gelatin is made with sucrose, not HFCS (high fructose corn syrup). Although HFCS is more economical, Clabber Girl doesn’t use HFCS in the Royal Gelatin products due to recent concerns about how our bodies process it.
To order directly from Clabber Girl, we have a 100 case minimum. You can also place orders through our online store
Download a Kosher Certificate that lists all of our Kosher Certified Products.
If you have an unopened can of baking powder, please reference the expiration date on the bottom of the can. This date is two years after the day it was manufactured. If you have an opened can of baking powder, please use it within six months.
There is no easy test for determining the acceptance of baking powder beyond the use-by date on the bottom of the can. If your baking powder has been opened for more than 6 months, it may not have enough leavening action to leaven your recipe. You can test a small amount of powder in warm water to see if it fizzes, however, this is not a definitive way to test your powder. The baking powder may have enough leavening action to react in the water, but may not have enough to leaven a cupcake. If you are not sure how long your can has been open, we recommend replacing it so that you can avoid preparing a recipe that doesn’t leaven.
Baking powder, soda or corn starch should be stored in a dry cupboard away from heat and excess moisture. You should only measure with a dry utensil and replace the lid promptly after each use. If you use a utensil that has any moisture on it, you can cause a reaction inside the can and your baking powder may not work properly. Storage in a refrigerator or freezer is not recommended, as the condensation from your refrigerator can also cause moisture to form inside the can, causing a reaction.