FLOW K™ Potassium Bicarbonate food grade performs exceptionally well as a replacement for sodium bicarbonate in leavening systems for cakes, muffins, biscuits, cookies, pancakes and a host of other chemically leavened baked goods. Reducing sodium or adding the nutritional benefits of potassium is easy with FLOW K™.
As leavening agents, potassium bicarbonate (KBC) and sodium bicarbonate (SBC) behave similarly. When reacted with an acid or heated, both release carbon dioxide gas. This aeration causes doughs and batters to rise, making for lighter baked goods with a smooth even crumb. (See Figure 2.)
When substituting potassium bicarbonate for sodium bicarbonate in a formula, 19% more is needed to yield an equivalent amount of carbon dioxide.