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The adjecent tabel gives an indication of the dosage of each baking powder. It is best to sift the baking powder together with the flour.
The heavier the dough / batter, and the thicker / higher the product, the more baking powder to add. This can be up to 2 times the standard amount, as with muffins. With thin cookies, half the standard amount is enough.
Baking powder Classic and Extra can be used in equal amounts as standard baking powder.
Baking powder Extra is especially good in wet batter / dough, such as muffins and cakes. The added egg white traps the air bubbles that the baking powder produces.
Ammonium bicarbonate is only suitable for flat pastry and cookies. The maximum thickness of 1 inch (baked product).