Article number: 3760138831507 View all from Ah! Table! > View more: DIY Cleaning agent > Ah! Table! - Baking Soda - Food Grade - 500 grams Extra tested by the Food and Drug Administration in France. Gives a less coarse structure compared to baking powder. However, sodium bicarbonate can give your baked goods a slightly tart taste. To prevent this, you should use an acid or an acidic product in your baked goods (e.g. lemon juice, yoghurt, chocolate, honey). Sodium bicarbonate (NaHCO3), is also known as baking soda, bicarbonate of soda, baking soda, sodium bicarbonate or E number 500. Some technical characteristics Soluble in water Is a mild abrasive Has a slightly alkaline character Non-flammable Has a pH level between 8 and 8.5 The applications are numerous: Cleaning your beauty products Prevents bad odours and reduces the amount of detergent in the dishwasher Softens linen Removes stains from linen Cleans upholstery such as carpets and sofas Bleaches linen Descales the washing machine Cleans metals Cleans the floor Oven cleaner Unblocks drain pipes Cleans drain pipes Eliminates odours Removes drops of tree sap or crushed insects on the bodywork and headlights of the car Numerous kitchen applications Precautions: Does not pose any risks to the body or the environment, but can be toxic in case of excessive ingestion. Keep out of reach of children. Product specifications Baking Soda - Food Grade - 500g Item description Baking Soda - Food Grade - 500g Item number 3760138831507 Country of origin France Bicarbonate, also called baking soda, antacid or bicarbonate of soda, is a leavening agent such as baking powder. Baking powder You use it in pancakes, cakes, quick breads and other baked and fried dishes. You can use bicarbonate instead of baking powder when there are sufficient acidic components in the batter. For a 500 gram loaf, use 1 teaspoon of bicarbonate. Leavening agent For pastries, quiches, bread. The leavening effect of baking soda is related to two properties: when it is mixed with other products with an acidic characteristic (milk, lemon, etc.) it reacts with the release of carbon dioxide in gaseous form. The same phenomenon occurs when the cooking temperature exceeds 700C. The gas released is retained by gluten, which increases the volume of the dough and allows the softest cakes to be obtained. You can also add a pinch of baking soda to your eggs to make your omelette turn out really well, the same goes for mashed potatoes. Water softener for cooking To be used to cook vegetables, especially legumes, by adding a pinch of baking soda which makes them better digestible with a shorter cooking time. Sometimes bicarbonate is added to the cooking water of vegetables to soften them. In Asian cuisine, bicarbonate is used to soften meat. Acidity regulator To neutralize the acidity of your rhubarb, tomato sauces, etc. To correct an overly acidic vinaigrette. Cleaning fruit and vegetables Wash your vegetables in a solution of water and baking soda to remove any pesticide residues.