Baking Soda

About Everyday Baking Soda:

CADIA® Everyday Baking Soda is exactly what it should be: pure sodium bicarbonate, nothing added. The fine white powder dissolves readily and reacts on contact with acids — buttermilk, yogurt, molasses, brown sugar, citrus, vinegar — releasing the carbon dioxide that gives baked goods their lift. Used in the right proportion it works invisibly, leaving no trace of flavor behind; used generously it also does the quieter household work of neutralizing odors and lifting grime. One ingredient, an unusually long list of jobs.

Cadia® Made:

The honest quality and dependable performance that come only from simple, genuine ingredients. You’ll taste the remarkable difference—a valued staple within our lineup of wholesome foods.

Cadia® Passion:

CADIA® 16 oz. Everyday Baking Soda is Non-GMO Project Verified and made without artificial colors, flavors, or preservatives. Packaged in a classic pour-spout box that keeps it dry and easy to measure or sprinkle.

Uses for Everyday Baking Soda:

In baking, sodium bicarbonate is the partner to acidic ingredients. It’s what makes chocolate chip cookies spread and brown, banana bread and buttermilk pancakes rise, and gingerbread and molasses cookies develop their color and tender crumb. It also raises the pH in caramelizing and browning, which is why a pinch helps onions caramelize faster and gives pretzels and bagels their characteristic crust when used in a boiling bath. In the kitchen more broadly, it tenderizes tougher cuts of meat in a quick brine, softens dried beans, and cuts acidity in tomato sauce. A small amount in blanching water helps green vegetables hold their color. Around the house, an open box absorbs odors in the refrigerator, freezer, or pantry. Sprinkled dry it freshens carpets, shoes, and litter boxes; mixed into a paste it scours sinks, cooktops, sheet pans, and grout without scratching. It also boosts laundry detergent and clears sluggish drains when paired with vinegar and hot water.

History of Baking Soda:

Cooks have reached for alkaline salts for centuries — early American bakers used pearlash, a potassium carbonate leftover from wood ash, to lighten their doughs. It worked, but it was inconsistent and could leave an off taste. The modern era began in 1846, when John Dwight and Austin Church started producing refined sodium bicarbonate in New York, packaging a reliable leavener for the home kitchen for the first time. Its adoption was swift and its usefulness kept expanding well past baking, into cleaning, personal care, medicine, and even fire suppression. Nearly two centuries later the formula hasn’t changed, because it never needed to. CADIA® Everyday Baking Soda carries that same simplicity: a single ingredient that earns its place in every kitchen.

Everyday Baking Soda Testimonial:

“I go through this stuff constantly — baking, scrubbing the sink, a box in the fridge at all times. It’s one of those things I just always want a spare of in the cupboard.” – Owen B.

Nutrition Facts
About 756 servings per container
Serving size 1/8 tsp. (0.6g)
Amount per serving
Calories	0
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 160mg	7%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Includes 0g Added Sugars	0%
Protein 0g
Vitamin D 0mcg	0%
Calcium 0mg	0%
Iron 0mg	0%
Potassium 0mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Country of Origin: USA