What is the correct ratio of baking powder to 1 kg of flour?
Generally speaking, between 40 and 50 grams of baking powder (or about 15 grams of baking soda) per kilogram of flour is used.
It is important to measure the baking powder carefully. Too much or too little baking powder in the flour can cause the dough to flatten after rising or prevent it from rising.
Typically, a recipe with 1 cup of all-purpose flour should include about 1 to 1.4 teaspoons of baking powder.
Approximately 1 kg of flour equals 8 tea cups.
The best way to add baking powder is to simply add 1 to 1.4 teaspoons of baking powder for every 150 g (1 tea cup) of plain flour.
Sift the flour and baking powder together in a bowl before using them, in order to make sure, that the baking powder is well distributed (or you can put both ingredients in a bowl and mix them together).
Most baking powders used today are dual action, meaning they react to liquid and heat. Too much baking powder can make the dough taste bitter. This can also cause the dough to rise quickly and then flatten.