Ab Mauri Baking Soda, 2 Pound, 12 Per Case

Leaveners are designed to raise doughs or batters, giving the finished baked good a porous structure and enhanced taste and texture.

Uses

Cookie and cake leavening: Incorporate into batter and dough formulations to generate consistent rise, fine crumb, and even texture across sheet cakes, layer cakes, drop cookies, and rolled cookies.
Pretzel and bread production: Use in pretzel doughs and quick breads where dependable chemical leavening supports proper volume and chew without relying solely on yeast fermentation.
Batter systems: Add to tempura, pancake, waffle, and coating batters to produce light, airy structures that hold up during frying or griddling.
General baking aid: Apply as a base leavener in any formulation calling for sodium bicarbonate, including muffins, scones, biscuits, and brownies.

Who Would Benefit

• Commercial bakeries producing cookies, cakes, pretzels, or batter-based items at scale
• Foodservice kitchens that bake in-house and need dependable, bulk-format leavening
• Institutional kitchens in schools, hospitals, and catering operations running daily baking programs
• Artisan bakers who value consistent grain, volume, and crumb color across varied product lines

Product Highlights

• Professional-grade leavener from Ab Mauri, a recognized name in bakery ingredients
• Produces excellent grain, texture, volume, flavor, and crumb color
• Suitable for all types of bakery goods, from cookies and cakes to pretzels and batters
• 2-pound container size balances shelf stability with manageable handling in busy kitchens
• 12 per case format supplies 24 total pounds, reducing reorder frequency for high-volume operations

Preparation & Use

Measure by weight or volume according to your recipe formula. Baking soda activates upon contact with moisture and an acid component; ensure even distribution in dry ingredients before adding liquids. For batter systems, mix just until combined to preserve maximum lift. Store sealed in a cool, dry place to maintain potency throughout the shelf life of each container.

Common Applications

Drop and rolled cookies, layer and sheet cakes, muffins and quick breads, pretzel doughs, pancake and waffle batters, tempura and frying coatings, biscuits and scones, brownies and bar cookies.