I’ve used Alsa, translated, it’s called cake baking powder.
https://www.amazon.com/Alsa-French-Baking-Powder-Ounce/dp/B004NRIXHI
Unlike most American brands, Alsa is single-acting, which means that it creates the gas needed for leavening as soon as it is mixed with liquid ingredients. The double-acting powders that are common in the U.S. release gas in two stages: first when mixed with liquid ingredients and then when heated.
Sorry with the confusion mixing up the terms.
That sounds like it must be pure sodium bicarbonate, also known as baking soda.
I see. I always thought the equivalent of baking soda is bicarbonate de soude.
OK. I just checked the ingredients of Alsa: diphosphates, sodium bicarbonate and wheat flour.
In terms of “active ingredients”, almost but not quite. It also contains the acidifying agent disodium pyrophosphate.
Former expat…bicarbonate se soude is bicarbonate of soda, or baking soda as we call it over here.
Levure chimique is baking soda…and is indeed single-acting.
(I still have this in my pantry:
If anyone ever needs this type of single acting baking powder in the U.S., the grocery chain LIDL carries it.
