Baking Powder

It is a physicochemical leavening agent composed of a base (sodium bicarbonate), an acid (pyrophosphate), and a drying agent (starch). Its magic lies in its "double action": a first reaction releases carbon dioxide (CO2) bubbles upon contact with the batter's water, then a massive second reaction occurs under the action of oven heat (> 60°C). These bubbles expand the batter and are then trapped by the coagulation of egg and flour proteins, setting the honeycombed structure.