Spixila Baking Powder (100g),Baking Soda (100g) and Dry Yeast (50g) Baking Soda Powder

Specifications

Pack of

3

Type

Baking Soda

Container Type

Plastic Bottle

Dietary Preference

Non GMO

Organic

No

Form Factor

Powder

Food Preference

Vegetarian

Calories Value

165

Texture

Crystalline & Dense

Additives

Hot water

Regional Speciality

Indian

Manufacturing Process

Vegan

Fortified

No

FSSAI Number

10724031000971

Gift Pack

No

Certification

FSSAI

Width

5.3 cm

Height

9.3 cm

Depth

5.3 cm

Weight

0.125 kg

Other Dimensions

Combo Size-250g

Storage & Usage Instructions

Store all three items in a cool, dry, and dark place (like a kitchen cupboard away from the stove or sink)., Test Baking Powder: Add ½ tsp to a cup of hot water. If it bubbles vigorously, it’s good., Test Baking Soda: Add a drop of vinegar to a pinch of soda. If it fizzes instantly, it’s active., How to use (Blooming): 1. Dissolve a pinch of sugar in lukewarm water ($35$-$40^\circ\text{C}$).2. Sprinkle the yeast on top and stir gently.3. Wait 5–10 minutes. If it becomes foamy and bubbly, the yeast is "active" and ready to be added to your flour.

Usage Instructions

Active Dry Yeast The "Living Agent" for breads and pizzas. Step 1: Blooming (Crucial): Unlike the powders, yeast must be "woken up" before being added to flour. Take 1/2 cup of lukewarm water (35°C–40°C). Tip: If it’s too hot, it kills the yeast; too cold, it won't wake up. Add 1 teaspoon of sugar (this is food for the yeast). Stir in the yeast and let it sit for 5–10 minutes. If it becomes foamy and smells like bread, it is ready! Standard Ratio: Use 1.5 to 2 teaspoons for every 500g of flour. Best For: Pizza dough, sandwich bread, donuts, and Pav (dinner rolls)., Baking Powder (Double-Acting)The "All-Rounder" for cakes and muffins.How to Add: Always mix Baking Powder with your dry ingredients (flour, salt, etc.) and sift them together for even distribution. Activation: It is "Double-Acting," meaning it starts reacting once when it gets wet and again when it hits the heat of the oven. Standard Ratio: Use 1 to 1.5 teaspoons for every 1 cup (125g) of flour. Best For: Sponge cakes, cupcakes, pancakes.