Item No. 62712
  • In Stock


Baking powder is different from baking soda as it contains sodium bicarbonate and an acid. As such, baking powder only needs a liquid to be activated. It dissolves in water and can be further diluted when needed. No additional rise time is required as baking powder reacts immediately when exposed to liquid and heat. Baking soda, on the other hand, only contains sodium bicarbonate and will require an acid to activate. Baking powder can be stored in its original packaging in the pantry or a dark and cool cupboard. Ensure that the lid is shut tightly. It is not advisable to store this product in a refrigerator or freezer as the condensation may cause a chemical reaction.


Our Redman Baking Powder is made in Singapore and is typically used as a leavning agent in baking. This product is available in sizes of 100g, 500g, 5kg and 18kg.

How to use
Baking powder is most commonly used in bread, cakes and pancakes to create a rising effect. The right quantity should be mixed in evenly into your product as instructed in your recipe.

Suggested Recipes
Recipe suggestions include Buttermilk Pancakes, Chocolate Chip Cookies and No Yeast Bread.

Wheat Flour, Sodium Bicarbonate, Sodium Acid Pyrophsphante, Monocalcium Phosphate

Allergen: Contains Wheat Gluten