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÷°¡¹° : ÆØâÁ¦ Baking powder

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Àλ꿰 ÆØâÁ¦
- Mono calcium phosphate (MCP)
  Most rapid release of CO2 – complete during mixing – used in combination with slower acting to retain CO2 release during baking
  Anhydrous coated calcium phosphate (AMCP) – cake mixes, self rising dough
- Di-calcium phosphate (DCP)
  Slowest release of CO2, generally all released during baking
- Sodium aluminum phosphates(SALP)
  Bland flavors
  Used in a wide range of bakery products
- Sodium acid pyrophosphates (SAPP)
  Astringent
  Only leavening agent usable for refrigerated dough
  Commonly used for cake doughnut mixes (or with MCP)



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