We use about 1/2 teaspoon per quart of tomatoes / sauce added when it has cooled back down after cooking. No clumping and dissolves reasonably well.

Baking breads is what i am using it for. I use this for the spanish miss choking some of my crepe myrtles. It reacts with the hydrochloric acid in your stomach to produce h2o, kcl (potassium chloride), co2 and heat.

Sodium bicarbonate is a less expensive alternative if one does not have a medical need to limit sodium intake. Substitution of potassium can have beneficial effects on blood pressure and nerve action, reducing muscle cramping. I was recommended this p...  Read More

The packaging says it is 1300 mg per serving, but not of what and is very misleading. All of this makes me seriously question what product i was given and what it is being cut with that isn't listed on the ingredient list.