Exactly how many “hard truths” do we believe or have heard to be real about ingredients we use every day. Everyone has heard of the five second rule if food is dropped on the ground, but where did that originate? And, what is the GMP standard for food on the ground?
Our latest Tip of the Week series will cover industry myths we’ve collected. Some are half-truths, myths, or even complete fabrications. This week we’ll explore two baking powder myths.
Myth #1: All baking powders are the same
False! Baking powders are blends of starch, a base (usually sodium bicarbonate, commonly called “baking soda”) and at least one leavening acid salt. Because they are mixtures, the ratio can vary between suppliers. In addition, there are many different options for leavening acid salts. Not all countries allow all acids, so options may be limited by regulations.
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