Bakery powder composition dosage. Difference from the bareel

30.06.2020

Bakery powder on sale can be found called "Busty". It provides baking with looseness and puff. An artificial bursting composition is called another babapulver, its composition includes various chemical compounds that allow the test to rise, improve its properties and quality. Bakery powder invented in the 20th century and widely used in cooking. Modern manufacturers keep the composition of their product in secret.

The composition of the bakery powder

In reference editions, you can find such information about the composition of this product: it contains 125 grams of soda with a bicarbonate, 250 grams of Cremor-Tartara, 20 grams of amine carbon dioxide and 25 grams of flour, rice or any other, which prevents the reaction of the main chemical components during storage .

When is the use of bapulver appropriate? When there is a stove pie, cake, cookies, cakes, etc.

If Zakvask acts as one of the ingredients, then the baking agent will not need, since the Ozvaska itself acts in this role. If you failed to purchase a bakery powder, hostesses use soda, hacked by vinegar, but there are certain subtleties.

Features of the use of hawed soda

The soda is not a baking powder itself, so it is required to "extinguish" a vinegar so that carbon dioxide gas separated as a result of the reaction and ensured baking with porosity and air industry. If you "overdo it" with soda, then the dish can be spoiled, as the characteristic taste and smell will be felt too clear and spoil all the pleasure of food.

Well, most importantly, it makes no sense to quench the soda in the open air, since the carbon dioxide simply disappears, without turning the dough the required properties.

Experienced culinary culinary soda is mixed with flour, and acetic essence or acid is added to any liquid ingredient, for example, eggs, sour cream or kefir.

At the same time, the dough must be immediately placed in the oven, because the duration of the reaction is small and, missing the time, it is possible to reduce all the efforts.

The only plus of the use of soda in baking is that when it is, it is often possible to do without vinegar, as fermented dairy products and some sour berries and fruits can take on its role and ensure the puff and airiness of the drift.

Than replace the bakery powder

Buckupulver very often includes a list of components required for baking preparation. Pakery powder is the breakpoint, which includes components that can be found in the kitchen of each mistress.

If you have citric acid, soda, flour or starch, you can prepare a baking powder and independently. In this case, it is not necessary to dissolve in the fluid: it is mixed with flour and in this form are injected into the dough.

The expected reaction in this case occurs only when baking, which means you always have time to finish the started cases while the dough lies on the sidelines.

Bakery Powder Mixing Recipe:

take 12 pieces of flour. You can take any, like coarse grinding, and wheat, rye, etc. Mix with 5 parts of soda;
lemon acid - 3 parts to introduce into the composition. Although this component, as already mentioned, can replace acidic berries, such as black, red currant or cranberries. Only they must be dry and still: the volume in this case should be increased to 5 parts and even a little more;
in an absolutely dry jar with a dense cover, all ingredients are laid in the sequence described above, after which the container needs to be closed and shake well.

In such a bakery powder prepared at home, only one drawback is quickly spoiled when the storage rules are non-compliance. It is necessary to prevent ingestion of moisture.

The volume of the disintegrator added to the dough

For 1 kg of flour, 4-6 teaspoons of the bakery powder are needed, and if we talk about a homemade product, then these are 2 teaspoons of soda and the same amount of citric acid. In general, it is believed that 1 tsp. Soda corresponds to 2-3 hours l. Bakery bulk product.

If you have in the recipe volume of all components are listed in grams, then you should know that one part l. With a slight slide - this is a 10 gram of a baking powder in the form of a powder. In fatty dough, you need to add more bakery powder, and in freshly a lot less than the usual norm.

In many baking recipes, you can meet such an ingredient as a bakery powder (baking powder, bappulver) and many do not know what it is, why it is needed and how to properly use it, so in this article we will try more about understanding these issues and find out everything The most necessary about the bakery powder.

What is a bakery powder (babapulver, baking powder)?

Bakery Powder (Baking Powder, Buckupulver) - This is a special mixture of various food components for raising and breaking the dough when baking bread, baking, confectionery Without yeast, in other words, this is an artificial dough breakner. Its main feature is the absence of soda odor when preparing baking, while baking powder is particularly popular in North America and Western Europe and is one of the required ingredients of many baking recipes.

Patented by the Bakery Powder was still at the beginning of the 20th century by the German well-known pharmacar of August with August, after which many confectioners and bakeries around the world were actively started. In Western countries, this mixture is called the Bakery Powder (Bakpulver, from the English. "Baking Powder"), and on the shelves of our stores it is more common to the name - a dough for dough or baking.

The composition of the bakery powder

What makes a real bakery powder do not get to know exactly, since many manufacturers of this powder keep its composition in secret, while many manufacturers have the composition may differ.

The main components of the baking powder mixture are usually dietary soda, citric acid, as well as flour, or starch, or powdered sugar (Possible mixtures of them). The classic bacapulver composition (approximate to the original) is a mixture of food soda, carbon dioxide, Cremor Tartar and rice flourBut in production, and especially in the manufacture of a bakery powder at home, a conventional food soda, wheat flour and citric acid are more often used.

IMPORTANT: when buying a bakery powder (baking breakdler), it is better to give preference to small packages (for one-time cooking), while the packaging should not be paper, so that during storage and transporting, the baking powder does not reflect and has not lost its properties.

As mentioned above in the article, the Bakery Powder or Breakpiece for without yeast dough With ease, you can do at home, if there is no possibility to buy it in the store, so we will look at how you can quickly make your own powder for baking at home from simple ingredients that have almost every hostess.

How to make a bakery powder at home with your own hands?

With independent preparation of a baking powder for the test (bakery powder), food soda, citric acid and flour (or starch) are quite often used in such proportions:

5 pieces of food soda;
3 parts of citric acid (if in granules, it is desirable to grind a bed in a coffee grinder);
12 pieces of flour (starch).

These ingredients can be mixed in a conventional glass jar (necessarily dry), close it with a lid and shake it thoroughly so that all the powder components are mixed well between themselves.

Important: The dough baking powder and the bakery powder should be measured only with a dry spoon so that it prematurely does not enter the reaction with the liquid.

How to use babapulver (baking powder)

In many recipes, baking babapulver (dough breakdler) is used in such a proportion: 20 grams of bakery powder (2 teaspoons with a small holloch) per 500 grams of flour.

It is always important to mix the powder to mix first with flour, and not with liquid components, since with premature contact with the liquid, the powder will enter the reaction with it and as a result, the dough will not work with the necessary consistency.

Note: Purchased in the store Pakery powder should be used according to the instructions specified on the package, as it is designed specifically for the composition of this manufacturer, although in general the rules for using baking powder are usually similar.

How to keep a bakery powder at home?

The storage of the bakery powder is not complicated, the main conditions are the lack of contact with liquids (moisture), as well as the absence of direct sunlight on the powder. For storing baking powder (dough breakdler), it is better to use a tightly closing glass container, while it must be dry. Store the tank with the bacapulver is better in the closuit locker.

In conclusion, it can be noted that the Bakers Powder is simple and necessary component of many recipes for baking, bread and confectionery, which has undeniable advantages over ordinary rogged soda and is widely used by bakeries in many countries. An ordinary baking powder or a baking powder can be easily found and buy in ordinary grocery stores and supermarkets, and also to prepare yourself at home if necessary, the main thing is to know the proportions of the components in its composition, as well as how to use it correctly in recipes. When searching for an answer than you can replace the Bakery Powder (Bustyer) when preparing baking, we draw attention to the haired soda or the simplest recipe for the preparation of this powder indicated above in the article. Your advice and reviews on the topic, what a babapulver (baking powder), how to make it yourself and use, leave in the comments to this article and share it in social networksIf she was helpful to you.

Experienced hostesses, often practicing on cooking homemade baking, perfectly know that there is practically no sweet pastry It will not work lush and beautiful, if in the dough from which it is preparing, do not add a dough breakner (its name of the bakery powder). You can, of course, as an alternative to the disultener, use the ordinary and all familiar food soda, which is also (if it is to pay off with vinegar) performs the role of a baking powder. But all, the bars are more convenient to use, rather than soda. In addition, it does not give the baking an unpleasant taste, which is felt when using soda. It is not required to extinguish vinegar or lemon juiceAnd you just need to mix with flour and interfere in the dough.

How to make a dough breakner at home to the site

When buying an industrial bakery powder, carefully look at the packaging and explore information about the composition of it. Often, manufacturers do not comply with the percentage of ingredients, which significantly reduces the efficiency of the product. A simple paper packaging should also guard the buyer. In case of non-compliance with certain rules for transporting and storing this kind of product, premature entry into the reaction of components of its components is possible. Accordingly, the use of such a product is already very meaningless.

The same hosts, who are expensive personal time, as well as the results of their own efforts, maybe, if desired, prepare a dough dough independently without any effort and literally in a couple of minutes. It is only necessary to observe one-sole simple rule: a container (a jar, preferably glass), auxiliary device (a spoon, preferably wooden) and all used ingredients must be absolutely dry. It is not recommended to do a large volume of the bundle at once, because over time it can be restarted. In addition, there is a possibility of moisture from entering the container with it, which will entail the reaction before entering the dough. To prevent such trouble in a jar with a ready-made bustle, it will not be superfluous to put a piece of sugar (refined).

So, for the preparation of a domestic dough dough, 3 ingredients will be required in a certain quantitative ratio.

And since to measure the mentioned components in grams, special electronic scales will be required, which, unfortunately, are not available at each kitchen, we will take a measure in teaspoons as the basis:

How to make a dough breakner at home to the site

3 lemon acid spoons
5 spoons of soda food
12 spoons of flour

Flour can safely replace potato starch - It will guarantee an even longer shelf life of the finished baking powder. And you can use a movement of flour and starch for 6 spoons of each. Lemonic acid, which, as a rule, is a grain, it is desirable to grind with a coffee grinder so that all ingredients are in powder form.

So, remembering the main rule about the ideal dry dishes and components, proceed to the preparation of the dough breakdler:

Sucking in a dry jar first flour, then soda, and last item citric acid. Tightly close the jar and thoroughly shaking, seeking a uniform mixing of the components. And as a result, we got 20 g. The finished baking powder.

How to make a dough breakner at home to the site

Now the main task of a good mistress is the right use (take the right amount of powder only with dry spoon) and storage (store a container with a powder in a dry and dark room, and be sure to be tight closed lid.). With proper observance of the above conditions, the domestic dough dough can be kept for more than a year. In addition, in contrast to the industrial bakery powder, a breakdler, cooked personally from ordinary and reliable ingredients, eliminates the presence of any chemical additives, which enjoy in production. Yes, and the cost of the home product is an order of magnitude less than purchased. On the face, though modest, but still economy of the family budget.

How to make a dough breakner at home to the site

Let your baking please you and your loved ones, beauty and excellent taste!

The dough dough is needed to obtain air, baking in the mouth. In the store you can buy special and it is better to prepare a baking powder for the dough with your own hands. Such an additive will not differ from the purchase. She will give your cakes an extraordinary puff. How to make a home dough dough? The answer to such a question can be found in this article.

Dough dough - what is it?

This product is a special that is added to barbell baking. The main task of this ingredient is giving the finished culinary product of the pomp.

Baking is obtained by air and melting in the mouth thanks to carbon dioxide, bubbles of which are highlighted when cooking and evenly lifting the dough. As a result, it turns out cooking masterpiecewhich is distinguished by its puff and appetizing appearance. The formation of carbon dioxide is the result of the reaction that occurs between the components of the bakery powder. As part of this additive, there is a special filler that does not allow the component of the disintegrator to interact with each other ahead of time.

What can be replaced with a dough dough? This is written below.

How to replace the bakery powder?

The classic composition of this ingredient is as follows:

food soda - 125 grams;
stone stone - 250 grams;
ammonium carbonate - 20 grams;
rice flour - 25 grams.

Houses of such ingredients do not find the hostess. So for test?

Instead of the bakery powder, a mixture of wheat flour, food soda and citric acid, compiled in certain proportions, can be used.

Another substitution option can be just a food soda. More information will be written below. And now it's time to learn how to make a dough for the dough with your own hands.

Independent manufacture of bakery powder with your own hands

For the preparation of this ingredient, the following products will be needed:

wheat flour - 12 tablespoons;
food soda - 5 tablespoons;
lemonic acid - 3 tablespoons.

Consider the cooking process:

In dry glass jar Pour flour.
Add soda food and citric acid.
Mix the components using a dry wooden spoon.
Tightly close the tank and carefully shake so that all the components are evenly distributed.
Put in the bank a piece of sugar-raffinad to eliminate extra moisture.

A glass container and a wooden spoon should be absolutely dry, otherwise the components of the homely bundle will enter into the reaction in the bank, and the powder will be spoiled.

It is necessary to store the mixture in a tightly closed glass container.

Now you know how to cook a dough dough with your own hands.

How to replace the Bakery powder soda?

It is allowed to replace the disintegrator by conventional food soda. In this case, one of the following ingredients must be present in the test:

fermented products;
chocolate;
citric acid;
juice or puree fruit.

If the dough does not contain at least one of these products, Soda is nothing to come into the reaction. As a result, carbon dioxide will not stand out.

How many soda should be added to the dough in a matter of or another? This can be defined only by an experienced way. Soda will need approximately two times less than the bakery powder on the recipe.

Some hostesses believe that it is necessary to add to the baking. However, if you enter this component after it entered into a reaction with vinegar, the necessary carbon dioxide is released into the air and will not fall into the dough. The desired result will not be achieved. It will correctly introduce the soda into dry dough. And immediately before lays it out, it should add a bit of vinegar.

Advantages of home dough dough

Why do you need to prepare a tear for the dough with your own hands, refusing to buy? The composition of the shopping bakery includes in addition, flour or starch is added to the purchase mixture. It would seem that such a dough dough consists exclusively of natural products. However mass production Some of the components are replaced by chemical analogues, the frequent use of which can harm health.

Sometimes the hostesses add more bakery powder into the dough than indicated in the recipe. It seems to them that baking will become even better. Do not do this. After all, if you overdo it with a shopping baking powder, the finished culinary product will not get the desired puff. And the excess amount of soda and citric acid can lead to the appearance of a bitter taste.

That is why it is better to use a home baking powder for the test. What will this give your baking? It will acquire pomp, airiness and beautiful appearance. In addition to ready-made culinary products There will be no harmful chemical components.

Conclusion

Now you know why the dough is needed. And if at the right moment you did not have a shopping bakery powder at hand, then you do not need to be upset. From components that are always present in your kitchen, you can make a decent replacement. Baking powder homemade cooking It will be profitable to differ from the purchase. After all, he always gives the draw a pomp. Ready pastries It has an excellent taste, does not contain harmful impurities and is well stored. Another advantage of homely bakery powder is its cost significantly lower compared with the store analogue.

For the first time, the concept of the bakery powder appeared in 1903. Invented his famous, German pharmacist august deserving. Many bakery powder sign and other than another name - a baking powder. As a rule, this substance is used to prepare rootless baking.

Bakery powder - what is it?

The bakery mix is \u200b\u200ba special, food supplementThrough which the dough becomes lush and air. The dough in which such an additive is present has a uniform structure with air bubbles. It is at the expense of these air bubbles, the dough acquires its airiness.

As a rule, a modern packaged bakery mixture consists of food soda, wheat flour, stabilizer, starch, and an acidity regulator. You can also meet the types of powder, which added a variety of spices, such as saffron, to give baking golden color.

There are two types of powder for baking:

biological substance (based on the process of fermentation based on bacteria, fungi and useful microorganisms). This type of bundle is very often used to baking baked bakery products;
chemical substance (fermentation process is based on chemical reactions). The main chemical elements that cause the reaction are the food soda and ammonium.

How to use?

The shopping Powder is very simple to use the store, you need to clearly follow the instructions on the package. All that will be required of you is to add the desired amount of component used in the dough.

Be sure to follow the instructions and the recipe, as the composition and method of use at the bundle of different manufacturers can vary significantly.

How to replace the baking powder?

Now the means for baking can be purchased at any store or supermarket, but if you suddenly have not been this ingredient at hand, it can easily be replaced with another product.

Most. simple way replace this ingredient is the use of food soda redeemed by vinegar or lemon Acid. These components have each mistress.

The process of harvesting soda vinegar enhances the reaction of carbon dioxide, which makes the dough with air and lush. After the hissing process passes, the mixture is needed immediately add to the dough and mix thoroughly.

In order for the reaction to be successful and your baking is turned out, it should be strictly observed proportions. As a rule, it is 1 to 1. With an insufficient number of vinegar, baking will not work, and it will smell soda.

If the dough contains fermented milk products, such as: kefir, sour cream, serum, then soda can be added without vinegar. IN equal milk products There is a large number of useful bacteria, with the help of which the process of isolated carbon dioxide gas will occur. Also such a component for lush and delicious baking You can cook yourself.

How to cook at home?

Make home bakery powder will not be absolutely no difficulty, and does not take much time. Even the most inexperienced hostess will cope with this process with ease. To prepare a homely baking powder we will need:

lemon acid;
wheat flour;
baking soda.

In order to get a bakery powder, it is sufficient to mix all the necessary ingredients in the correct proportions: 7 grams of soda, 13 grams of flour, and 2 grams of citric acid.

By the way, wheat flour can be replaced by ordinary food starch, then the baking powder will have a longer shelf life, and the result will not be worse. Usually, 10 grams of the bakery mixture are required by 200 grams of the test.

Add a baking powder only in necessary proportionsAs indicated in the recipe. It is possible to store a baking powder in a regular bank, but it should only be stored in a dry place, otherwise the reaction will occur instantly.