Baking Powder vs Baking Soda: Know the Difference! | SwissBake®

In the realm of professional baking, precision is paramount, and the choices you make in leavening agents can significantly impact the outcome of your creations. Enter the dynamic duo: Baking Powder and Baking Soda. While both play pivotal roles in achieving the perfect rise, understanding their differences is key to mastering the art of professional baking.


Baking soda features a rapid leavening action making it perfect for recipes with acidic ingredients like sourdough starters, buttermilk, or yogurt. It creates an immediate rise, resulting in denser & heartier textures.
Ideal Applications: waffles, pancakes, muffins, rustic loaves & breads, artisanal sourdough and pound cakes


Baking powder's all-in-one composition, featuring both acid & base components, makes it a versatile choice for a broad range of recipes. Its dual action and balanced rise contribute to a uniform crumb and lighter, aerier and fluffy texture – essential for delicate patisseries, confectioneries and spongy cakes.
Ideal Applications: sponge cake bases, cookies, bread rolls, biscuits, range of confectioneries, gourmet breads, layered cakes, pastries and more!


Baking soda's immediate rise & intensity can be complemented by the controlled & consistent lift of baking powder. This dynamic duo is especially effective in recipes where a delicate balance of acidity, neutral flavour and a reliable yet controlled rise is desired. Together, they become a powerful toolkit for chefs and bakers, allowing for precise control over leavening reactions.
Ideal Applications: multi-layered cakes, crisp yet chewy cookies, golden waffles, artisanal bread with a crisp crust, cupcakes, donuts, pizza crusts, and more!



A combination of an acid + alkaline base (baking soda) Derived from sodium bicarbonate, an alkaline compound
Self-activates in two stages: with moisture and with heat during baking Requires an acidic component for activation
Has a neutral flavor profile & maintains its original flavor profile effectively Can have a metallic taste if not balanced with the right acidic ingredients
It has a two-stage, consistent & controlled rise Offers an immediate, rapid, and extended rise
Offers a lighter, aerated & fluffy texture Results in a dense texture of baked goods
Shelf-stable and retains efficacy for a more extended period Prone to losing potency, especially when exposed to air & moisture

To conclude, knowing when to rely on Baking Powder or Baking Soda is a skill that elevates your creations from good to extraordinary. Whether crafting delicate pastries, wholesome bread, or indulgent desserts, the distinction between these leavening agents is the secret ingredient to precision and perfection in every batch.

When it comes to choosing the right baking essentials, precision is paramount and SwissBake® stands as your solution to innovation and excellence. Our comprehensive range of precise baking mixes and premium bakery ingredients empower the needs of professional bakers, culinary chefs & bakeries. We ensure that your creations rise to perfection every time you bake using our meticulous formulations. With a commitment to excellence and a passion for elevating the art of baking,

SwissBake® is your trusted partner for those who seek precision, reliability, and consistency.