Leivinjauhe

Leivinjauhe, or baking powder, is a dry chemical leavening agent used in baking to make dough and batter rise. When mixed with wet ingredients and heated, it releases carbon dioxide, creating a light, porous texture in cakes, muffins, pancakes and other quick breads. It is preferred for recipes that do not rely on fermentation or beaten egg foams for rising.

Most commercial leivinjauhe consists of three components: sodium bicarbonate (baking soda) as the base, one or more acidic salts as the reacting acid, and a starch or similar drying agent to keep the product dry and free-flowing. There are two main types: single-acting powders release gas as soon as they are mixed with a liquid; double-acting powders release a portion at room temperature and a larger portion when heated, due to two different acids present in the powder.

In use, leivinjauhe is mixed with dry ingredients before combining with wet ingredients. The batter should be handled gently to preserve trapped gas, and baking should be done promptly after mixing to maximize rise. Some products may contain aluminum-based acids; aluminum-free formulations are available for those seeking that option.

Storage life and safety: keep leivinjauhe in a cool, dry place, tightly closed. Shelf life is typically about one to two years, depending on storage conditions. If the powder clumps or fails to foam when tested with a small amount of warm water, it has likely aged and should be replaced. Substitution with baking soda and an acid (for example, cream of tartar) is possible but may affect flavor and texture.