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The bicarbonates' application as chemical leavening agents for baked goods is one of its best known uses. When reacted with an acid or heat, bicarbonates release carbon dioxide (CO2) gas. This aeration causes batter and dough to rise, making for lighter biscuits, cakes, pancakes, cookies, and a host of other chemically leavened baked goods. Bicarbonates are an essential ingredient in baking powders, self rising flours and packaged baking mixes. The leavening function of bicarbonates is not limited to baked goods but is useful in manufacturing hard candies such as brittles, crisps, and sponges.