La Suprema Baking Powder is a uniform, good quality, double acting chemical leavening agent which regulates the looseness of the dough and increases the volume of baked products. INGREDIENTS: Sodium Bicarbonate, Sodium Aluminum Sulfate, Corn Starch, Calcium Sulfate, Monocalcium Phosphate. SUGGESTED APPLICATIONS: La Suprema Baking Powder is recommended in all recipes where the use of baking powder is indicated, such as cakes, pancakes, waffles, flour tortillas, biscuits, etc. RECOMMENDED AMOUNTS: Use up to 4% of the total weight of the flour in cities under 6500 ft. above sea level. Use up to 3% of the total weight of the flour in cities over 6500 ft. above sea level. *These amounts can vary depending on the recipes. FUNCTIONS: La Suprema Baking Powder helps loosen and rise the dough by means of the CO2 that is released in the chemical reaction of the Sodium Bicarbonate (alkaline ingredient) with the Monocalcium Phosphate and the Sodium Aluminum Sulfate (acid salt). This chemical reaction takes place in two stages, which gives LA SUPREMA its double leavening action. At the first stage, during mixing, the Monocalcium Phosphate reacts with the Sodium Bicarbonate, when moisture is present. In the second stage, when the dough is at the oven, the Sodium Aluminum Sulfate reacts with the Sodium Bicarbonate. The Corn Starch and the Calcium Sulfate work like insulating elements that maintain the active ingredients separated, and they also standardize the Baking Powder's strength. The final result is a more digestible, good volume baked product, with a smooth, tender, and shiny skin.