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Baking powder is a leavening agent used in baking to help dough and batter rise. It combines an acid (like cream of tartar) and a base (usually baking soda) that react when mixed with moisture and heat, producing carbon dioxide bubbles. This reaction causes baked goods like cakes, muffins, and cookies to become light and fluffy.
Baking powder is a leavening agent used in baking to help dough and batter rise. It combines an acid (like cream of tartar) and a base (usually baking soda) that react when mixed with moisture and heat, producing carbon dioxide bubbles. This reaction causes baked goods like cakes, muffins, and cookies to become light and fluffy.
Cocoa powder is the fine ground brown powder obtained from the partially or completely defatted portion of cocoa liquor or mass of fermented cocoa beans. Commonly used in baking, cocoa powder adds chocolate flavor and a brownish to red color.
Cornflour, also known as cornstarch, is a fine, white powder derived from the starchy part of corn kernels. It’s a versatile ingredient in cooking and baking, often used as a thickening agent in soups, sauces, gravies, and custards. When mixed with water or liquid, cornflour creates a smooth, glossy consistency, helping to add body and texture to recipes without altering their flavor.