Introduction In industrial biscuit and cookie manufacturing, sodium bicarbonate is often described simply as a leavening agent. That description is correct—but incomplete. In low-moisture bakery systems, food-grade sodium bicarbonate can influence not only gas generation, but also dough pH, surface color, spread, texture, flavor and processing consistency. https://langyitechglobal.com/product/sodium-bicarbonate/ This makes sodium bicarbonate an important formulation variable for manufacturers producing biscuits, cookies, crackers and bakery premixes. LANGYI’s Food & Beverage application page identifies leavening consistency, pH stability, granulation and solubility, food-safety compliance, and moisture/caking control as important processing considerations. Biscuits and confectionery are also specifically listed among its application scenarios. For