Sodium Bicarbonate 500 g (20 pcs) — PAV

Sodium Bicarbonate 500 g PAV: the essential all-rounder for professional kitchens

The Sodium Bicarbonate PAV in a 500 g bag is the versatile ingredient that no restaurant, pastry shop, bakery or canteen kitchen should be without. A case of 20 pieces designed for the Swiss food service: a natural leavening agent, a softener for legumes and an ally for keeping vegetables vividly coloured, always ready to use and easy to dose.

What is sodium bicarbonate

Sodium bicarbonate (sodium hydrogen carbonate) is an alkaline salt in the form of a fine, white and odourless powder. In the kitchen it acts as a leavening agent: in contact with an acidic ingredient (yoghurt, lemon juice, vinegar, cocoa, honey) or with the heat of the oven it reacts, releasing carbon dioxide – the gas bubbles that make doughs rise, leaving them soft and fragrant. It is a pure food product, naturally gluten-free and suitable for sweet and savoury preparations.

Key features

• Very fine white powder, soluble, ready to use without sifting.
• Natural leavening agent: releases CO₂ on contact with acids and heat.
• Odourless, with a neutral, slightly salty taste.
• Naturally gluten-free, suitable for many recipes.
• PAV brand, food grade, made in Italy.
• Resealable 500 g bag, a practical format for mise en place.

Product specifications

• Single format: 500 g bag.
• Packaging: case of 20 pieces.
• Brand: PAV.
• Origin: Italy.
• Type: food-grade sodium bicarbonate (sodium hydrogen carbonate).

Uses in the kitchen

Sodium bicarbonate PAV is a true wildcard at the professional stove:

• Leavening agent for desserts and doughs: cakes, biscuits, brioches, pancakes, loaf cakes and sponge cakes turn out softer and lighter. Ideal in combination with acidic ingredients or in recipes without yeast.
• Softening legumes: a pinch in the soaking and cooking water of chickpeas, beans and lentils reduces cooking time and makes the legumes more tender and digestible.
• Brighter green vegetables: a touch in the cooking water helps keep the green colour of spinach, beans, broccoli and peas vivid.
• Meats and marinades: small amounts help tenderise meat before cooking.
• Beverages and acidity correction: useful for softening the acidity of tomato-based sauces and certain preparations.

Recommended dosage

As a leavening agent in pastry making, 3 to 5 g (about half a teaspoon to a teaspoon) per 500 g of flour are generally used, combined with an acidic ingredient to activate the reaction. For legumes a pinch (about 1 g) per litre of soaking or cooking water is enough. For green vegetables, a knife tip per pot. Always dose with care: excessive amounts leave a salty-bitter aftertaste and a yellowish tint in doughs.

Storage

Store the bag in a cool, dry place, away from heat sources, humidity and direct light. After opening, reseal the packaging well to preserve the fineness of the powder and prevent it from absorbing moisture and odours. Keep away from strongly scented products.

Logistics and LAPA deliveries in Switzerland

LAPA supplies the food service throughout Switzerland with reliable and timely deliveries. We ship Sodium Bicarbonate PAV and the entire range of catering products to Zurich, Geneva, Lugano, Basel and all cantons, with stock always available for restaurants, pizzerias, hotels, pastry shops and canteens.

Who it's for

A product designed for catering professionals: pastry shops and bakeries looking for a reliable natural leavening agent, restaurant and hotel kitchens, canteens and caterers working with large quantities of legumes and vegetables. The case of 20 bags of 500 g format guarantees sufficient stock and an optimised unit cost for daily use.