Customer Review

Reviewed in the United States on July 1, 2013
All baking power works by proving both an acid and a base, with the addition of water the chemical reaction between the acid and base produces gas, i.e., bubbles. The stronger the acid and base combination, the more gas and as such the more the baking powder will enable the rising. The potassium based combination does not produce quite as much gas as the sodium based combination. I use this baking powder making pure oat bran muffins. I've found that if I use 1 tablespoon plus 1 teaspoon of Hain baking powder I get the same rise as if I used 1 tablespoon of a sodium based baking powder. I'm satisfied with the product and am delighted to get potassium instead of sodium. You may find you need to use slightly more of this baking powder to get thesame amount of rise as with sodium based baking powders. I defiantly recommend this product.
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