sodium bicarbonate 25 kg

Sodium bicarbonate (NaHCO₃), E500, also known as baking soda, bicarbonate of soda, double carbonated soda, and sodium hydrogen carbonate, is not only a brewing salt but also a widely used food-grade additive with a broad range of applications.

Use of Sodium Bicarbonate in Brewing

 pH Adjustment of Brewing Water

• Application: Used to increase the alkalinity of brewing water, especially for dark beers such as stouts and porters.
• Dosage: 0.5 - 2 g per 10 liters of water.
• Note: Use a pH meter and adjust carefully to maintain the correct mash pH (5.2-5.6).

 Correction of Overly Acidic Wort

• Application: Added when the wort is too acidic, which can affect enzymatic activity and result in an astringent taste.
• Dosage: 0.2 - 0.5 g per 10 liters of wort.
• Note: Always add in small amounts and measure in between.

 Water Profiling for Beer Styles (English Ales, Dark Beers)

• Application: Increases the bicarbonate concentration in brewing water, beneficial for certain beer styles.
• Dosage: 50-150 mg/l (0.5 - 1.5 g per 10 liters of water).
• Note: Used to create an authentic flavor profile, depending on the beer recipe.

Use of Sodium Bicarbonate in Food

 Leavening Agent in Baking

• Application: Sodium bicarbonate reacts with acids (such as lemon juice, vinegar, or buttermilk) to produce carbon dioxide (CO₂), making baked goods lighter.
• Dosage: 2-5 g per 500 g of flour.
• Note: Must be combined with an acid to activate the leavening effect.

 Neutralizing Acids (e.g., in Tomato Sauce or Coffee)

• Application: Reduces the acidity of dishes like tomato sauce and coffee for a milder taste.
• Dosage: 0.5-1 g per liter of liquid.
• Note: Add gradually and taste in between to avoid overcorrection.

 Tenderizing Meat

• Application: Breaks down proteins and makes meat more tender.
• Dosage: 1 teaspoon (4-5 g) per 500 g of meat.
• Note: Massage in, let rest for 15-30 minutes, then rinse well to avoid a bitter aftertaste.

 Cleaning Fruits and Vegetables

• Application: Removes pesticides and dirt from fruits and vegetables.
• Dosage: 1-2 teaspoons (5-10 g) per liter of water.
• Note: Soak for 5-10 minutes and rinse thoroughly with clean water.

 Crispier Texture for Frying

• Application: Makes fried foods more airy and crispy.
• Dosage: 1/2 teaspoon (2-3 g) per 250 g of flour.
• Note: Can be used for tempura, fried chicken, and other crispy dishes.

 Homemade Sparkling Drink or Lemonade (Craft Lemonade)

• Application: When combined with an acid such as lemon juice, it creates a fizzy effect by forming CO₂.
• Dosage: 1/4 teaspoon (1-2 g) sodium bicarbonate per 250 ml of liquid.
• Note: Do not use too much, or a salty taste may occur.

 Color Preservation in Vegetables

• Application: Helps keep green vegetables (such as broccoli and green beans) bright in color while cooking.
• Dosage: 1/4 teaspoon (1-2 g) per liter of boiling water.
• Note: Overuse can make the texture of vegetables slimy.

 Faster Cooking of vegetables

• Application: Helps soften beans and lentils by breaking down their cell structure.
• Dosage: 1/2 teaspoon (2-3 g) per liter of cooking water.
• Note: Avoid excessive amounts, as the texture can become mushy.

 Alternative to Baking Powder

• Application: Can replace baking powder as a leavening agent in recipes.
• Dosage: Use 1/4 teaspoon (1-2 g) sodium bicarbonate + 1/2 teaspoon lemon juice per teaspoon of baking powder.