ANNAM Baking Powder is a dry chemical leavening agent formulated to give batters and doughs a light, airy texture by producing carbon dioxide gas when mixed with liquid and heated. It is intended for use in a wide range of baked goods such as cakes, muffins, pancakes, quick breads and cookies, and it provides predictable rise and texture when used as directed. Like most baking powders, it contains an alkaline component (sodium bicarbonate), one or more food-grade acid salts and a neutral carrier to keep the mixture free-flowing; these ingredients work together to release bubbles that expand during baking and create a tender crumb.

To use ANNAM Baking Powder, follow the amounts called for in your recipe; as a general guideline, many recipes use about 1 to 1 1/4 teaspoons (approximately 4–5 g) of baking powder per cup (120–130 g) of all-purpose flour. Measure and mix the baking powder evenly with your dry ingredients before adding liquids, then combine gently and bake promptly to capture the rising action. Store the product tightly sealed in a cool, dry place away from moisture. To check freshness, drop a small spoonful into warm water—active baking powder will produce an immediate, vigorous fizz; if it does not, replace it.