{"id":4682,"date":"2025-07-25T07:01:01","date_gmt":"2025-07-25T07:01:01","guid":{"rendered":"https:\/\/jinancuchem.com\/?post_type=product&p=4682"},"modified":"2025-07-25T07:01:02","modified_gmt":"2025-07-25T07:01:02","slug":"baking-powder","status":"publish","type":"product","link":"https:\/\/jinancuchem.com\/es\/producto\/baking-powder\/","title":{"rendered":"POLVO DE HORNEAR"},"content":{"rendered":"

Alias: Polvo de fermentaci\u00f3n r\u00e1pida, polvo leudante, polvo de fermentaci\u00f3n, polvo espumante<\/p>\n

F\u00f3rmula molecular: Mezcla (componente primario: NaHCO\u2083).<\/p>\n

 <\/p>\n

1\u3001Propiedades del producto<\/h4>\n

El polvo de hornear es un agente leudante qu\u00edmico en polvo blanco compuesto de bicarbonato s\u00f3dico (alcalino), sales \u00e1cidas (por ejemplo, pirofosfato \u00e1cido de sodio, \u00e1cido tart\u00e1rico) y almid\u00f3n de ma\u00edz como relleno. Reacciona al contacto con el agua\/calor, liberando gas CO\u2082 para la expansi\u00f3n de la masa. Los tipos de doble acci\u00f3n reaccionan dos veces (al mezclar y al hornear). Es inodoro, soluble en agua y requiere almacenamiento en seco para evitar reacciones prematuras\u3002<\/p>\n

 <\/p>\n

2.<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n
Par\u00e1metro<\/b><\/strong><\/td>\nEspecificaci\u00f3n<\/b><\/strong><\/td>\n<\/tr>\n
Liberaci\u00f3n de CO\u2082 disponible<\/b><\/strong><\/td>\n\u2265 12%<\/td>\n<\/tr>\n
Contenido de humedad<\/b><\/strong><\/td>\n\u2264 3.0%<\/td>\n<\/tr>\n
Valor pH (soluci\u00f3n 10%)<\/b><\/strong><\/td>\n6,5-7,5 (neutralizado)<\/td>\n<\/tr>\n
Plomo (Pb)<\/b><\/strong><\/td>\n\u2264 2 mg\/kg<\/td>\n<\/tr>\n
Ars\u00e9nico (As)<\/b><\/strong><\/td>\n\u2264 1 mg\/kg<\/td>\n<\/tr>\n
Aluminio (Al)<\/b><\/strong><\/td>\n\u2264 100 mg\/kg (si contiene alumbre)<\/td>\n<\/tr>\n
Luz de malla<\/b><\/strong><\/td>\n100% hasta malla 100<\/td>\n<\/tr>\n
Eficacia de la reacci\u00f3n<\/b><\/strong><\/td>\n\u2265 85% escape de gas<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

3.\u00c1mbito de aplicaci\u00f3n y uso<\/h4>\n

La levadura en polvo es esencial en productos de panader\u00eda como pasteles, magdalenas, tortitas y panes r\u00e1pidos, en los que la fermentaci\u00f3n con levadura no resulta pr\u00e1ctica. Proporciona un leudado inmediato sin necesidad de tiempo de fermentaci\u00f3n. Las panader\u00edas comerciales lo utilizan en galletas y bizcochos para obtener una fermentaci\u00f3n uniforme, mientras que los hogares lo emplean en la reposter\u00eda casera. El tipo de doble efecto es el preferido para uso industrial, ya que ofrece una mayor tolerancia al proceso. Su uso suele oscilar entre 2 y 5% del peso de la harina. Existen formulaciones especiales bajas en sodio para necesidades diet\u00e9ticas. El estricto control de la formulaci\u00f3n evita el exceso de levadura o los sabores met\u00e1licos en los productos finales.<\/p>\n

 <\/p>\n

4.Embalaje y almacenamiento<\/h4>\n

La levadura en polvo se envasa en recipientes a prueba de humedad, normalmente bolsas de l\u00e1mina de 50 g-1 kg para la venta al por menor o bolsas de papel forrado de polietileno de 25 kg para uso comercial. El almacenamiento requiere condiciones frescas (por debajo de 25\u00b0C) y secas, con una humedad relativa inferior a 50% para evitar una reacci\u00f3n prematura. Los envases deben cerrarse herm\u00e9ticamente despu\u00e9s de cada uso. La caducidad es de 6-12 meses sin abrir, reduci\u00e9ndose a 2-3 meses una vez abierto. La exposici\u00f3n al calor o a la humedad provoca aglutinaci\u00f3n y p\u00e9rdida de gas. Transportar como material no peligroso, pero proteger de la humedad durante la log\u00edstica.<\/p>","protected":false},"excerpt":{"rendered":"

Alias: Quick-rising powder, leavening powder, fermentation powder, foaming powder \u200cMolecular formula:\u200c Mixture (primary component: NaHCO\u2083)   1\u3001\u200cProduct Property\u200c Baking powder is a white powdered chemical leavening agent composed of sodium bicarbonate (alkaline), acidic salts (e.g., sodium acid pyrophosphate, tartaric acid), and corn starch as filler. It reacts upon contact with water\/heat, releasing CO\u2082 gas for 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Quick-rising powder, leavening powder, fermentation powder, foaming powder \u200cMolecular formula:\u200c Mixture (primary component: NaHCO\u2083)   1\u3001\u200cProduct Property\u200c Baking powder is a white powdered chemical leavening agent composed of sodium bicarbonate (alkaline), acidic salts (e.g., sodium acid pyrophosphate, tartaric acid), and corn starch as filler. It reacts upon contact with water\/heat, releasing CO\u2082 gas for…","_links":{"self":[{"href":"https:\/\/jinancuchem.com\/es\/wp-json\/wp\/v2\/product\/4682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jinancuchem.com\/es\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/jinancuchem.com\/es\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jinancuchem.com\/es\/wp-json\/wp\/v2\/media\/4690"}],"wp:attachment":[{"href":"https:\/\/jinancuchem.com\/es\/wp-json\/wp\/v2\/media?parent=4682"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/jinancuchem.com\/es\/wp-json\/wp\/v2\/product_brand?post=4682"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/jinancuchem.com\/es\/wp-json\/wp\/v2\/product_cat?post=4682"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/jinancuchem.com\/es\/wp-json\/wp\/v2\/product_tag?post=4682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}