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Breads & baking

Baking powder

Baking powder is a leavener. Cooks use it for leavening.

Cooked most in
Asia, The Americas
Top country
Indonesia
Baking powder, whole

Photo: Rainer Z · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use baking powder

Typical ways to cook or use it

  • Leaven

If you don’t have baking powder

  • sodium bicarbonate · Works in a pinch, for baking

    Combine it with a suitable kitchen acid.

Around the world

Where baking powder is cooked

5 dishes in the catalogue use baking powder. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list baking powder among their ingredients.

Origins

  1. 1842 · United Kingdom

    The first commercial baking powder was launched in England.

  2. 1898 · Germany

    August Oetker began mass-producing phosphate-based baking powder.

On the table

Dishes made with baking powder

5 dishes in the catalogue use it.
  • Lapis talas Bogor

    Indonesia

  • Lemon ricotta pancakes

    United States

  • Leker Cake

    Indonesia

  • Kue ape

    Indonesia

  • Kitawa

Dish lists come from Wikidata; a dish counts when its recorded ingredients include baking powder.

Around the world

What baking powder is called

Names in 57 languages, from Wikidata.
  • Spanish

    gasificante · Levadura quimica · Polvo para hornear · Polvo de hornear

  • French

    levure chimique · Poudre à lever · Poudre à pâte · Agent de levuration

  • Italian

    lievito chimico

  • Portuguese

    levedura química · Fermento químico

  • German

    Backpulver · Backin

  • Dutch

    bakpoeder

  • Greek

    Μπέικινγκ πάουντερ

  • Turkish

    Kabartma tozu

  • Russian

    Пекарский порошок · порошок для выпечки

  • Polish

    proszek do pieczenia

  • Arabic

    ذرور الخبز · كيكة تمر

  • Persian

    پودر ورآور · پودر بیکینگ · پودر آشپزی · بیکینگ پودر

Show all 57 languages
  • acm

    بيكنگ باودر

  • Afrikaans

    Bakpoeier

  • Assamese

    বেকিং পাউডাৰ

  • Asturian

    Lleldu químico

  • Azerbaijani

    Qabartma tozu

  • Basque

    legami kimiko · Legamia-hauts · Legamia artifizial · Legamia kimiko

  • Brazilian Portuguese

    Levedura química

  • Bulgarian

    Бакпулвер

  • Cantonese

    發粉

  • Catalan

    rent químic · llevat químic

  • Chinese

    复配膨松剂 · 泡打粉 · 发酵粉 · 发粉

  • Czech

    kypřicí prášek · Prášek do pečiva · Kypřící prášek · Prdopeč

  • Danish

    bagepulver

  • Esperanto

    bakpulvoro

  • Estonian

    küpsetuspulber

  • Filipino

    Pulbos panghurno

  • Finnish

    Leivinjauhe · leivinjauhe

  • Hebrew

    אבקת אפייה · אבקת אפיה

  • Hungarian

    sütőpor

  • Icelandic

    Lyftiduft

  • Indonesian

    bubuk pengembang

  • Irish

    púdar bácála

  • Japanese

    ベーキングパウダー · 脹粉 · ふくらし粉 · 膨らし粉

  • Javanese

    bubuk panggang

  • Korean

    베이킹파우더 · 베이킹 파우더

  • Latvian

    Cepamais pulveris · Cepjamais pulveris · Cepampulveris

  • Lombard

    Levad chimegh

  • Macedonian

    прашок за печива · прашок за печиво

  • Malay

    serbuk penaik

  • Min Nan Chinese

    Phau-ta-hún

  • Minangkabau

    Bubuak pangombang

  • Navajo

    Biłʼeʼeliníʼ · Bił'e'eliní'

  • Norwegian Bokmål

    bakepulver

  • Norwegian Nynorsk

    Bakepulver

  • Romanian

    Praf de copt

  • Serbian

    Прашак за пециво

  • Slovak

    Kypriaci prášok do pečiva · Prášok do pečiva · Kypriaci prášok

  • Slovenian

    pecilni prašek

  • Swahili

    Poda ya kuoka

  • Swedish

    bakpulver

  • Tamil

    சமையல் சோடா

  • Thai

    ผงฟู · ผงฟูทำขนมปัง · Baking powder

  • Ukrainian

    Пекарний порошок

  • Vietnamese

    Bột nở

  • Welsh

    powdwr codi

  • Yiddish

    באק פולווער · בעיקינג פאודער

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos
  • Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q29476

Photos

Photo: Rainer Z · CC BY-SA 3.0 · Wikimedia Commons