Aloja Starkelsen Organic Baking Powder consists of organic potato starch, natural cream of tartar (mono potassium tartrate) and sodium bicarbonate.
Aloja Starkelsen Organic Baking Powder is a single acting baking powder but thanks to the potato starch it is double acting meaning that the potato starch protects the dough from collapsing when the cake is put in the oven. This is a special feature of potato starch that can not be achieved with other starches wheat starch, corn starch) that are commonly used in baking powder.
Potato starch is a functional bulking agent in baking powder and it has clear advantages:
- low swelling temperature
- excellent protective film-making properties
- increases leavening effect
- reduces moisture migration
- potato starch is 100% allergen-free including gluten-free
- potato starch is 100% GMO-free.
Potato starch starts to swell at less than 60 degrees Celsius and reaches maximum at 80 Celsius. After this point the starch granules start to overswell and break and form a gel. In a baking process this increases the leavening effect of Baking Powder by forming a protective film inside the gas bubbles thereby preventing the gas from escaping and the dough from falling. By comparison corn starch does not have a similar effect as it starts to swell at much higher temperatures.