Product Description
Phosphate-free baking powder. Net weight: 60g (+/-2g). Gluten-free.
Usage recommendation: Prepare the muffin on the package by mixing it according to the recipe of the Wonder Chocolate Cupcake biscuit. Add an additional 2g of Pantry Baking Powder. Divide the batter into 4 muffin molds and bake at 180 degrees for 30 minutes. The baking powder is made with tapioca starch and natural cream of tartar, suitable for increasing the volume of any type of flour. Recommended quantity: for 100g of paleo flour, add a heaping teaspoon of baking powder (about 2-3g). It is recommended to activate the baking powder with 1 tablespoon of lemon juice.
Ingredients: acidity regulator: tartaric acid, raising agent: sodium hydrogen carbonate, tapioca starch
Produced in a facility that uses sesame seeds and nuts. Keep in a cool, dry place.
Average nutritional value per 100g of flour mix: Energy kj: 481; Energy kcal: 117; Fat: 0g; of which saturated fatty acids: 0g; Carbohydrate: 29g of which sugars 0g; Protein: 0.1g; Salt: 0g; Fiber: 0g