PTI Baking Powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. A powdered compound is used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and starch, such as cornstarch. Baking powder is added to doughs and batters, becoming activated when it is mixed with liquid and then continuing to react as it is heated. Commercial bakeries and domestic bakers frequently use baking powder, which consists of a mixture of a base (carbonate or bicarbonate) and a weak acid in appropriate amounts.