Also known as Disodium Pyrophosphate, is one of the two acid components used in commercial baking powders. Used as Flour Treatment Agent &Leavening / Raising Agent.
It is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat. It gives baking powder the time and temperature element contributing to the 'Double Acting' power.
Regular SAPP used in cakes, sponges and refrigerated dough where a slower reactivity is desired.
Usage: 1g of Sodium Bicarbonate to 1.38g SAPP or as recipe indicates.