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Baking powder is an advanced form of baking soda that acts as an artificial yeast, providing excellent results in pastry making. It contains the necessary acid that allows the soda to develop leavening ability and minimal starch, which prevents moisture. It is mainly used for dough rising, ensuring a fluffy texture in sweets and cakes. Its ability to be added directly to the flour makes it ideal for recipes that do not contain enough liquid ingredients, while it is activated as soon as it comes into contact with the heat of the oven.
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