Bartar Baking Powder Shaker 150g

The formulation releases approximately 30% of its CO2 potential during cold mixing and bench rest, with the remaining 70% reacting under oven heat above 55°C. This tolerance window prevents batter deflation when batches wait before loading into ovens.

Along with the hermetic foil induction seal, dehydrated starch carrier acts as an internal moisture buffer. Master cartons are reinforced with moisture-barrier inner liners to prevent premature chemical reaction during transit through humid corridors.

Master cartons hold 24 shaker jars each. The standard export MOQ is one pallet (72 cartons = 1,728 units). A standard 20ft container comfortably accommodates 11 full pallets (over 19,000 units) within gross weight safety thresholds.

The stoichiometric balance between acidic phosphates and alkaline bicarbonate is precisely neutralized in QA testing. At standard baker's dosage (1.5%–2.5% of flour weight), it leaves zero residual bitterness or soapy alkaline aftertaste.

Classified under international HS Code 2102.30 (Prepared Baking Powders). Official exports are covered by IFDA Health Certificates, COA verifying active CO2 gas yield, Halal compliance, and Chambers of Commerce Origin Certificates.

The ideal dosage spans 15g to 25g per kilogram of flour (1.5% to 2.5% baker's percentage). Light sponge cakes achieve peak lift at ~15g/kg, while dense chocolate or fruit-loaded batters utilize up to 25g/kg.

The closure integrates a multi-hole sprinkler side for dusting into flour sifters and a wide spoon aperture on the opposite side for measured scooping, preventing hand contact and cross-contamination in busy kitchens.