Chefs Companion Baking Powder, 5 Pounds, 6 Per Case

Chefs Companion Baking Powder delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

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

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

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.