Polvo Para Hornear - Directions

[lucha54]

Maybe you need bicarbonato de sodio (baking POWDER). Some recipes require one or the other, some both. You could be getting the translation wrong? (Sorry not meaning to insult your intelligence).
EDIT: now I see the other posts, and see that you know the difference.

 

[internationalguy]

[sup]Just did a google search for the image. Go to any large disco, jumbo, larger coto or carrefour and you will probably find this with relative ease.[/sup]

http://juegosdeingenio.org/grafica/royal.jpg

 

[GS_Dirtboy]

I have never had a problem using baking powder and baking soda here. My cakes rise fine. It might be that something else is the issue.

 

[gpop]

I am getting the feeling that the item in question is being confused.

Baking Soda - Bicarbonato de Sodio,
Baking Powder - Polvo de Orno (Ornear).

http://www.joyofbaking.com/bakingsoda.html

 

[nikad]

I bought it suelto at a local shop. One was a generic drugstore, the other was a pastry store.

This is your mistake. Buy Royal polvo para hornear, if possible the small can. You can get Royal at any supermarket - not the mini express ones - even chinos.

 

[internationalguy]

This is your mistake. Buy Royal polvo para hornear, if possible the small can. You can get Royal at any supermarket - not the mini express ones - even chinos.

Just as I said

[sup]Just did a google search for the image. Go to any large disco, jumbo, larger coto or carrefour and you will probably find this with relative ease.[/sup]

http://juegosdeingen...afica/royal.jpg

 

[Girino]

Thanks everybody. I will look for Royal tomorrow and I'll let you know about the outcome!

 

[mc kenna]

I have never had a problem using baking powder and baking soda here. My cakes rise fine. It might be that something else is the issue.

I wouldn't know fer sure.....might need sampling and or pancakes also and or bacon and eggs eh

 

[syngirl]

Also which flour are you using? For cakes etc 0000 for breads 000. 0000 is more equivalent to cake flour in the USA

 

[Girino]

Also which flour are you using? For cakes etc 0000 for breads 000. 0000 is more equivalent to cake flour in the USA

I am using 0000 for almost everything. I bought two bags of 000 for bread, but I can't notice a great difference with 0000. Back home I used manitoba flour (30% overall) for breads and other (sweet) doughs such as brioches, buchteln, etc with whom I use fresh yeast, but they don't have it here. In general, the flour strength here is lower than what I am used to.
They sell pretty decent flour at the Donato de Santis' shop downtown, but it is too far (and likely expensive) for me. And anyway, Donato himself says at his restaurant, they use 0000 flour to make pizza (see his pizza recipe here).


If anyone is interested, here's a table showing the flour we use in Italy with a short description of each. There is no 1:1 relation to Argentinian harinas, though.