Fleischmann's Pinnacle Baking Powder 5 Kg | Bulk Leavening for Canadian Bakeries
⚡ Quick Answer
Fleischmann's Pinnacle Baking Powder 5 kg/11 lbs is a commercial-grade double-acting leavening agent in a bulk foodservice tub. It releases gas when you mix it into a batter, then again when it hits oven heat, which is what gives you that dependable lift. We ship this Fleischmann's baking powder Canada-wide from our Calgary warehouse to bakeries, hotel pastry departments, and catering operations.
By the Numbers
- Price per kg: $14.00 CAD (5 kg per case)
- Shipping: Ships Canada-wide from our Calgary warehouse; orders $199+ ship free
- Canadian stock: Sold in CAD from Canadian inventory — no cross-border duty or brokerage on delivery
Ask any pastry chef what they reach for when they need a predictable rise and most will say Fleischmann's Pinnacle. This 5 kg tub is the workhorse format for Canadian bakeries turning out hundreds of muffins and cakes a day. It's double-acting, so you get an initial reaction when the liquid goes in and a second one when the batch hits the oven. That two-stage action is what saves you from collapsed product and wasted ingredients when a mixer gets tied up or a rack sits longer than planned.
Fleischmann's Pinnacle Baking Powder | Bulk Food Service | 5 Kg/11 Lbs: Professional Grade for Canadian Food Service
This Fleischmann's Pinnacle Baking Powder is built for the pace of a professional kitchen, not a home baker's cupboard. The powder is fine and uniform, so it blends into doughs and batters without clumping, and you get the same crumb and same height batch after batch. If you've ever had a slow-reacting leavener ruin a full rack of quick breads, you know why kitchens stick with this one.
Stocked by ChickenPieces.com at our Calgary distribution hub. Delivered Canada-wide, all 10 provinces and 3 territories, in 2-5 business days.
Chef's Advantage: Sift your dry ingredients, baking powder included, before you mix. It breaks up any lumps and spreads the leavener evenly through the flour, which is the difference between a uniform rise and a batch that domes in one corner and sinks in another. This matters most for delicate patisserie items where the margin for error is thin.
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Operator's Tip · Giselle, Canadian Products Specialist
"We've seen our bakery customers swear by this 5 kg format. I often hear from large patisseries in Alberta how essential it is for consistent daily production. It's reliable in every batch, which is huge when you're doing hundreds of units. I'd recommend keeping at least two tubs on hand to avoid running short during peak times."
Pastry professionals in Canada know that a leavening agent isn't something you want to gamble on. Fleischmann's Pinnacle in this 5 kg format gives you the same expansion and texture across your whole product line, whether that's morning muffins or a layered dessert menu. When the leavener is consistent, you cut down on rework and you don't throw out trays of product that didn't rise. It's one of those staple ingredients you don't think about until it's wrong, and then it's the only thing you think about. Find more essential ingredients in our full pastry and baking range.
Quality & Specifications
This is a professional-grade, double-acting baking powder in a fine powder format, designed for consistent performance in commercial kitchens. The 5 kg (approximately 11 lbs) tub offers a substantial supply for high-volume operations, ensuring you always have enough on hand for busy shifts. Its formulation reacts both when mixed with liquid and again when heated, providing a sustained, even lift.
Pastry & Baking Applications
This bulk baking powder is ideal for a wide range of professional applications. Use it for creating fluffy breakfast muffins, light and tender scones for afternoon tea service, or perfectly risen quick breads. It is also a key ingredient for producing stable, high-volume cake batters for layered desserts and wedding cakes, ensuring a consistent crumb structure every time.
Storage & Handling
To maintain maximum leavening power, store this 5 kg tub in a cool, dry place, ensuring the lid is sealed tightly after each use. Protecting it from moisture is crucial, as humidity can prematurely activate the powder and reduce its effectiveness over time. Proper storage helps extend its active shelf life, keeping your production consistent.
Canadian Sourcing
ChickenPieces.com supplies Fleischmann's Pinnacle Baking Powder directly from our Calgary distribution hub, serving the Canadian food service industry coast-to-coast. We focus on reliable, consistent supply chains to ensure this essential ingredient reaches your kitchen quickly and dependably, supporting your daily operations in all 10 provinces and 3 territories.
| Format / Size |
Prep / Usage Ratio |
Yield / Shelf Life |
Certifications |
Storage |
| Fine powder |
Varies by recipe; typical use is 1-2 teaspoons per cup of flour, adjust based on desired lift and recipe specifics. |
Supports efficient high-volume production of muffins, biscuits, quick breads, cakes, and waffles, contributing to consistent batch yields and product stability. Shelf life can extend 6-12 months after opening with proper, sealed storage, reducing waste. |
See product label |
Store in a cool, dry place, sealed tightly to prevent moisture absorption. |
| Specification |
Detail |
| Pack Size / Format | 5 kg / 11 lbs tub |
Dietary & Allergen Notes: Check label for specific dietary information
Frequently Asked Questions
Does Fleischmann's baking powder have aluminum in it?
Fleischmann's Pinnacle Baking Powder is a double-acting formula, and most commercial double-acting baking powders typically contain sodium aluminum sulfate, though formulations can vary by specific product and region. The "double-acting" aspect usually comes from a combination of a fast-acting acid (like monocalcium phosphate) and a slower-acting acid (like sodium aluminum sulfate or sodium acid pyrophosphate), which reacts with baking soda to create carbon dioxide. For precise ingredient details and to confirm the presence of aluminum, always refer directly to the product's packaging label for the most accurate and up-to-date information.
What is double action baking powder?
Double-acting baking powder, such as Fleischmann's Pinnacle in the 5 kg bulk tub, is formulated with two types of acid-reactants, allowing it to produce leavening gas in two stages. The first reaction occurs when the baking powder is mixed with liquid ingredients at room temperature, releasing some carbon dioxide bubbles immediately. The second, more significant reaction, is activated by heat once the batter or dough enters the oven, providing an extra boost of lift and oven spring. This two-stage action offers a more consistent and forgiving rise, especially beneficial for commercial kitchens where batters might sit for a short period before baking.
How long does baking powder last in cupboard?
Baking powder like Fleischmann's Pinnacle 5 kg, when stored properly in a cool, dry place away from moisture, typically has a shelf life of 6 to 12 months after opening. Its effectiveness diminishes over time as it loses its leavening power. For commercial kitchens, it's crucial to seal the large tub tightly after each use to protect it from humidity, which can prematurely activate the ingredients. Always check the "best by" date on the packaging and perform a quick freshness test by mixing a teaspoon in warm water; if it bubbles vigorously, it’s still good.
How long does baking powder work?
Double-acting baking powder like Fleischmann's Pinnacle begins to work as soon as it's mixed with liquid in your recipe, providing an initial lift, and continues its work significantly once exposed to heat in the oven. This two-stage reaction means it provides sustained leavening, giving your batters and doughs a consistent rise from mixing through baking. While the immediate reaction is noticeable, the full leavening power is expressed during baking, ensuring your cakes, muffins, and quick breads achieve optimal height and texture.
What is the optimal working temperature range for Fleischmann's Pinnacle Baking Powder to ensure consistent lift?
Fleischmann's Pinnacle Baking Powder is a double-acting leavening agent, meaning its primary activation happens in two stages: first upon contact with liquid at room temperature, and then significantly when exposed to oven heat. While there isn't a specific "working temperature range" in terms of tempering, its effectiveness is optimized when batters are mixed at standard kitchen temperatures (around 20-22°C) and then baked in ovens typically ranging from 175°C to 200°C (350°F to 400°F). The precise temperature range for the second activation stage is tied directly to your oven's performance, providing reliable oven spring across various baked goods.
What is the typical substitution ratio when replacing standard baking powder with Fleischmann's Pinnacle in bulk recipes?
Fleischmann's Pinnacle Baking Powder is a professional-grade double-acting formula, and generally, you can use it at the same substitution ratio as most standard double-acting baking powders in existing recipes. The common guideline is to use 1 to 1.5 teaspoons of baking powder per cup (125g) of flour. For your bulk recipes in a commercial kitchen, it’s always wise to perform a small test batch when switching from another brand, just to confirm the desired lift and texture. This ensures consistent results without over or under-leavening, especially critical for delicate patisserie items.
What is the typical working time for batters prepared with Fleischmann's Pinnacle Baking Powder before baking for optimal rise?
Fleischmann's Pinnacle Baking Powder, being double-acting, offers a forgiving working window. It begins reacting upon mixing with liquid, providing an initial lift, but its main leavening power is activated by heat in the oven. This means batters can typically be held for a short period, generally up to 15-30 minutes, without significant loss of leavening power, depending on other ingredients and temperature. For best results and maximum oven spring, we always recommend baking soon after mixing, but the double-acting nature provides flexibility for busy commercial kitchen operations.
How does the 5 kg bulk format of Fleischmann's Pinnacle benefit a busy hotel pastry department?
The 5 kg bulk format of Fleischmann's Pinnacle Baking Powder is a significant advantage for a busy hotel pastry department primarily due to efficiency and consistency. This larger size reduces the frequency of reordering and opening smaller containers, streamlining inventory management and minimizing packaging waste. More importantly, it ensures a consistent supply of a reliable leavening agent for high-volume daily production of items like breakfast muffins, afternoon tea scones, and banquet desserts. This format supports uninterrupted baking cycles, crucial for maintaining product quality and operational flow.
Can Fleischmann's Pinnacle Baking Powder be used effectively in gluten-free baking applications?
Fleischmann's Pinnacle Baking Powder is a leavening agent, and its effectiveness in gluten-free baking applications depends more on the specific gluten-free flour blend and recipe formulation. While baking powder itself is often naturally gluten-free (though cross-contamination is always a concern if not certified), gluten-free flours behave differently than wheat flour and may require adjustments to leavening ratios and other ingredients. Always check the specific ingredient label for any "gluten-free" certifications or statements, and be prepared to test recipes to achieve optimal rise and texture when adapting to gluten-free formulations in your professional kitchen.
Why is double-acting baking powder preferred over single-acting for commercial kitchens?
Double-acting baking powder, such as Fleischmann's Pinnacle 5 kg, is overwhelmingly preferred in commercial kitchens because of its forgiving nature and reliable, consistent performance. Single-acting baking powder reacts immediately and fully once wet, meaning batters must be baked very quickly to capture the leavening. Double-acting, however, provides a second burst of leavening when heated, offering a buffer if batters need to sit for a short time or for complex production schedules. This reliability is critical for busy bakeries and catering operations aiming for predictable results batch after batch.
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