Food & Baking
Baking soda is the primary leavening ingredient in most baked goods. When combined with an acidic ingredient present in the batter, a chemical reaction occurs under high temperatures. Carbon dioxide bubbles, which promote rising in cakes, cookies, and other baked goods, are produced.
Sodium bicarbonate is an alkaline compound and, as such, it neutralizes acidic substances. In some cooking applications, sodium bicarbonate helps to reduce the bitter flavors associated with acidic compounds. By reducing the amount of acid present in the final product, the overall flavor can be enhanced.
NATURAL SODA’S PURE AND NATURAL BAKING SODA IS WIDELY USED IN THE FOOD AND BAKING INDUSTRY.
|NS USP Grade #1 Powder
NS Food Grade #1 TFF
NS FCC Grade
|Cake; pancake and ready-mixes; candy; catalyst manufacture; fire extinguishers; food colors; food conditioner; paper making; excipient pharmaceuticals; self-rising flours; starches; sugar refining; textiles|
|NS USP Grade #2 Fine Granular||Baking powders; excipient pharmaceuticals; prepared cake mixes; special cleansers|
|NS USP Grade||Bakery products; biscuit mixes; food colors|
Click on the link below to view the Material Safety Data Sheet in PDF Format.
Natural Soda Safety Data Sheet