Vilgain Baking Powder BIO - phosphate-free baking powder

You might wonder what can be reinvented about such a common ingredient as regular baking powder? First and foremost, we avoided phosphates and instead used cream of tartar and baking soda. 

The baking powder comes from a Czech producer with a long-standing tradition and is of BIO quality. It is perfect for sponge, shortcrust, and pound cakes, gingerbread, pancakes, and more. Unlike ordinary baking powder, it tends to start leavening even at room temperature. Therefore, it is recommended to put the dough in the oven as soon as possible after mixing in the powder.

Vilgain Baking Powder BIO at a glance:

• baking powder made from cream of tartar and baking soda
• phosphate-free
• BIO quality
• Czech producer with a long-standing tradition