Sosa - Baking powder
Professional Baking Powder
Professional double-acting baking powder for pastry laboratories.
Sosa Professional Baking Powder (Baking Powder STD) is a professional baking powder formulated for pastry laboratories, restaurants, and culinary schools. Designed for a controlled and reproducible reaction, it ensures optimal volume development and an airy crumb in all types of chemically leavened batters. The technical dosage is calculated based on the total weight of the batter (2 to 5 g per kilogram of preparation), not just the flour weight, enabling gram-precise control for large-scale production. Manufactured under an ISO 9001 process with batch-by-batch quality control and full traceability.
Technical specifications
1 kg
Format
resealable professional bucket
2 to 5 g
Dosage / kg
of total batter
24 months
Storage
sealed, 15–25°C
Two-phase formulation and action
| Disodium diphosphate (E450i) | Delayed-release acid agent, reacts with heat for the second leavening phase |
| Sodium bicarbonate (E500ii) | Alkaline agent, releases CO2 upon contact with acid |
| Cornstarch | Anti-caking and stabilizing agent, prevents the powder from clumping |
Two-phase mechanism: upon contact with the water in the batter, approximately 30% of the CO2 is released (phase 1, initial light leavening); from 50–60°C during baking, the diphosphate becomes fully active and releases the remaining CO2 (phase 2, maximum volume development). This dual action allows the batter to be prepared slightly in advance without loss of effectiveness, unlike single-phase chemical leaveners.
Dosages by preparation type
| Sponge cake, Joconde biscuit | 2 g/kg, moderate leavening, fine crumb |
| Entremets cake, pain de Gênes | 3 g/kg, soft and stable texture |
| Muffins, financiers, madeleines | 4 g/kg, pronounced leavening |
| Quick breads, scones, batter, gluten-free batters | 5 g/kg, intense leavening |
Recommended uses
- Fine biscuits: ladyfingers, Joconde biscuits, dacquoise biscuits
- Whipped batters: classic sponge cake and chocolate sponge cake
- Cakes and entremets: financiers, madeleines, pain de Gênes, pound cakes
- Individual pastries: premium muffins, event mini cakes
- Pastry baking: scones, cornbread, American biscuits
- Gluten-free pastry: structural compensation for rice, buckwheat, and almond flours
- Batter: tempura, fritters
Laboratory incorporation procedure
- Sift the baking powder with 100% of the flour (and other dry powders in the recipe)
- Add this premix last to the liquid phase or emulsion
- Mix only as much as necessary to homogenize, without overmixing
- Pour into the mold within 5 minutes of incorporation
- Place in a preheated oven at the target temperature (170–180°C for cakes, 200°C for muffins)
Quality control tests
- Quick test: 5 g of baking powder in 50 ml of water at 70°C should produce an immediate, abundant reaction (dense white foam); a weak reaction indicates a degraded product
- Functional test: mini genoise (50 g eggs, 30 g sugar, 30 g flour, 0.15 g baking powder, or 3 g/kg), bake at 180°C for 8 min; the resulting height should reach at least 2.5 to 3 cm
Patissland advice
Important precautions: never store dough containing this baking powder in a refrigerated room for more than 4 hours before baking, as the first cold-leavening phase gradually loses effectiveness. Never combine it with baker’s yeast in the same recipe, as their pH levels oppose each other and neutralize their effects. Also ensure that an insufficiently hot oven (below 50–60°C) properly triggers the second leavening phase.
Sosa STD / FunCakes comparison
| Target audience | Sosa: laboratories, schools, restaurants. FunCakes: advanced home bakers, semi-professionals |
| Composition | Sosa: diphosphate + bicarbonate + corn starch. FunCakes: tartaric acid + bicarbonate |
| Action | Sosa: double action (cold, then heat). FunCakes: immediate action |
| Dosage | Sosa: 2 to 5 g/kg of preparation. FunCakes: 8 g/250 g of flour |
| Format | Sosa: 1 kg professional bucket. FunCakes: measuring jar |
Complete technical data sheet
| Composition | Disodium diphosphate (E450i), sodium bicarbonate (E500ii), corn starch |
| Allergens | May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts |
| Compatible diets | Vegan, gluten-free, lactose-free. Halal and kosher status not officially claimed: check with the manufacturer |
| Energy / 100 g | 330 kJ / 78 kcal |
| Fat / Carbohydrates | 0 g / 19.4 g (including 0 g sugars) |
| Fiber / Protein / Salt | 0 g / 0.1 g / 47 g (sodium from bicarbonate, not added salt) |
Frequently asked questions
Why is the displayed “salt” value 47 g per 100 g?
This is sodium from sodium bicarbonate, not added salt. At the usual dosage (2 to 5 g per kg of dough), the sodium contribution in the final preparation remains negligible in terms of taste.
Does this baking powder contain aluminum?
No, the formulation is aluminum-free. The phosphate used (E450i) is disodium diphosphate, with no aluminate, unlike some low-quality industrial baking powders.
Can it be used in gluten-free baking?
Yes, the composition is pure (corn starch, with no wheat or derivatives). At the high end of the recommended range (5 g/kg), it partially compensates for the lack of structure provided by gluten.
To learn more
Discover our range of professional food additives and our selection of professional pastry products.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
