Sodium bicarbonate is one of the oldest and most important ingredients in baking. Cookies, crackers, cakes, gingerbread and soda bread all rely on it for volume, texture and colour. But not every grade behaves the same way in a dough. This article explains how sodium bicarbonate (E500(ii), CAS 144-55-8) works in bakery products, how to combine it with leavening acids, which particle size suits which application and what to look for when choosing a supplier.

How sodium bicarbonate works in dough

Sodium bicarbonate (NaHCO₃) releases carbon dioxide when it reacts with an acid in the presence of water. The gas forms small bubbles in the dough or batter, which expand during baking and give the product its volume and open crumb. The acid can come from the recipe itself – for example buttermilk, yoghurt, honey, cocoa or fruit – or from a leavening acid added on purpose.

Sodium bicarbonate also decomposes with heat alone. Without enough acid, however, sodium carbonate remains in the product. This leads to a soapy or bitter aftertaste, a yellowish crumb and excessive browning. That is why the ratio of bicarbonate to acid is so important.

Combining sodium bicarbonate with leavening acids

In baking powders and bakery mixes, sodium bicarbonate is combined with one or more leavening acids. They differ mainly in how fast they release the gas:

Fast-acting acids such as monocalcium phosphate, tartaric acid or citric acid react as soon as water is added – useful for products that are baked immediately.
Slow-acting acids such as sodium acid pyrophosphate (SAPP, E450) release most of the gas only in the oven – ideal for doughs that rest, are stored refrigerated or are processed on long production lines.
Double-acting systems combine both and give a reliable result even when processing times vary.

The amount of acid needed is calculated with the neutralising value (NV) of the acid: it states how many parts of sodium bicarbonate are neutralised by 100 parts of the acid. A balanced ratio gives a neutral taste and a clean crumb colour.

What sodium bicarbonate does for colour, spread and texture

Browning: a slightly higher pH promotes the Maillard reaction – useful for golden crackers, pretzels and gingerbread.
Spread: in cookies, sodium bicarbonate increases spread and gives a more open, crunchy texture.
Tenderness: in cakes and muffins it contributes to a soft, open crumb.

Particle size: fine or coarse?

The particle size of sodium bicarbonate influences how fast it dissolves and reacts:

Fine powder grades dissolve quickly and distribute evenly – the standard choice for baking powders, cake mixes and most dough applications.
Coarser grades dissolve more slowly and delay the reaction. They are used, for example, in refrigerated doughs or in applications where gas should be released later.

Whatever the grade, consistent particle size from batch to batch is essential for reproducible volume and colour in industrial baking.

Beyond bakery

The same ingredient is also used in effervescent tablets and powders, in beverages, as an acidity regulator in food production and as a buffering agent in pharmaceutical products. For these applications, high purity and full documentation are just as important as in bakery.

Checklist for choosing sodium bicarbonate for bakery

Food grade E500(ii), compliant with Regulation (EU) No 231/2012
Particle size that suits your application (fine for baking powder and mixes)
Consistent quality and low moisture – sodium bicarbonate must be stored dry
Complete documentation: specification, CoA, SDS
Reliable supply and practical packaging – for example 25 kg bags

Sodium bicarbonate from biolla chemicals

biolla chemicals supplies food grade sodium bicarbonate E500(ii) in 25 kg bags to bakeries and food manufacturers across Europe. For baking mixes and coatings we also supply maltodextrin as a carrier and filler; for gingerbread and flat bakery products, ammonium bicarbonate (E503) is a common partner of sodium bicarbonate. Send us your quantity and delivery address via our contact form, by email to info@biolla.de or by phone on +49 40 67 555 155.