Chefs Companion
Chefs Companion Baking Powder, 5 Pounds, 6 Per Case
- 6 per case
- 5 pounds
- Food Thickeners & Yeasts
Chefs Companion Baking Powder is a double-acting leavening agent that activates with liquid and again with heat, giving bakers a wider working window for doughs and batters. Each 5 pound container is sized for commercial and high volume kitchens, and the case of six supplies 30 pounds total to keep production lines moving without frequent reorders. Use it in biscuits, cakes, pancakes, muffins, quick breads, and any recipe that calls for standard baking powder.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 6 per case | |
|---|---|---|
| UPC | 719098580010 | |
| GTIN | 50719098580015 | |
| SKU | 618945 | |
| Category | Food Thickeners & Yeasts |
Product Highlights
- Double-acting formula for reliable, two-stage leavening
- 5 pound container size suitable for frequent use without constant restocking
- Six containers per case, 30 pounds total, for cost effective bulk purchasing
- Chefs Companion brand trusted in food service kitchens
- Works in any recipe calling for standard baking powder as the leavening agent
Uses
Bread and roll doughs: Add to quick breads, dinner rolls, and scones that rely on chemical leavening instead of yeast for a faster rise.
Cakes and cupcakes: Incorporate into cake batters for even lift and a tender crumb structure throughout each layer.
Biscuits and shortcakes: Cut into biscuit dough to produce tall, flaky biscuits and strawberry shortcakes with consistent height.
Pancakes and waffles: Mix into breakfast batter for light, airy pancakes and crisp-edged waffles that rise on the griddle or in the iron.
Muffins and quick breads: Fold into muffin and loaf batters for domed tops and an even interior crumb.
Cookies and brownies: Use in small amounts to give cookies a softer spread and brownies a slightly cakier texture where desired.
Who Would Benefit
- Commercial bakeries running high volume daily production
- Restaurant and hotel kitchens that prepare biscuits, pancakes, and baked desserts in house
- Catering companies baking for large events and buffets
- School and institutional cafeterias with scratch baking programs
- Home bakers who bake frequently and prefer buying in bulk
Preparation & Use
Measure baking powder by spooning it into a dry measuring spoon and leveling off the top; do not pack or tap. For most recipes, use 1 teaspoon of baking powder per cup of all purpose flour. Always mix baking powder with the dry ingredients before combining with wet components to ensure even distribution. Because this is a double-acting formula, batter can sit for a short time before baking without losing its full rise, but for best results, get batter into the oven promptly after mixing. Replace baking powder every 6 to 12 months once opened, and test aging powder by stirring a teaspoon into a third cup of hot water; active powder will bubble vigorously within seconds.
Application Areas
This bulk baking powder fits anywhere scratch baking happens at scale. Restaurant kitchens can keep a container at the prep station for morning pancake and biscuit service. Bakery production lines benefit from the consistent leavening across large batches of muffins, cakes, and quick breads. Institutional kitchens in schools, hospitals, and correctional facilities can portion from the 5 pound container directly into batch recipes without measuring from small retail tins. Caterers preparing baked goods off site can pack a container for mobile setups where reliable leavening is essential.
