🍽️ What is it?

Dr. Oetker Original Baking Powder is a dry raising agent for baking, which helps to make dough light and airy when baking cakes, sponge cakes, gingerbread, muffins and other desserts. This product uses a traditional, time-tested formula that guarantees a light and airy texture.

🌿 Key features

✔️ Traditional recipe: a classic baking powder that has been used for many years in home baking.
✔️ Starch-based: contains raising agents and maize starch (approx. 22 % starch), which ensures that the baking powder remains dry and free-flowing and does not start to react until it is added to the dough.
✔️ Small pack (12 g): the ideal amount to add to the dough as per the recipe (usually for approx. 0.5 kg of flour).
✔️ Versatile use: suitable for shortcrust, sponge and shortbread doughs, and other baked desserts.

🧾 Ingredients

• Raising agents: sodium dihydrogen diphosphate, sodium
bicarbonate • Maize starch (~22 %) – ensures the stability of the dry powder and prevents premature reaction during storage.

📌 May contain traces of milk, eggs, lupin flour and cereals containing gluten as a result of the manufacturing process.

🍰 How and where to use it

✔️ In the batter: mix the powder into the dry flour and then add the other ingredients as per the recipe.
✔️ Baking: used in the preparation of cakes, sponge cakes, muffins, gingerbread, pancakes, etc. — helps to create a light and airy texture in the batter.
✔️ Dosage: usually 12 g of powder is added to about 0.5 kg of flour, but always follow the specific recipe.

🧴 Storage

👉 Store in a dry place at room temperature – moisture can cause the baking powder to activate prematurely.

📌 Summary in one sentence

🍞 Dr. Oetker Original Starch-Based Baking Powder 12 g is a traditional baking powder containing maize starch, which is easy to add to dough and helps to achieve light and fluffy baked goods when baking at home.

💡 Tip: If you’re using acidic ingredients in your recipe (e.g. buttermilk or yoghurt), it may be a good idea to combine the baking powder with a small amount of bicarbonate of soda, as this reacts with the acids and helps the dough rise even better. (general baking advice)