In the diploma thesis we studied different compositions of baking powder with potassium hydrogen tartrate (cream of tartar). The reagents that we used were distilled water, corn starch, potato starch, laboratory recrystallized potassium hydrogen tartrate, commercially available potassium hydrogen tartrate, sodium bicarbonate and citric acid. Using the method of measuring the volume of released CO2 displaced water in the measuring cylinder we determined the volume of CO2 released within 15 min after the addition of water (dough mixing simulation). The biggest corn starch content released the least amount of CO2 (V = 80 ml) while the lowest corn starch content released the highest volume of CO2 (V = 235 ml). Starch acts as the buffer in baking powder. According to the volume of CO2 released (V = 180 ml) and the proportion of CO2 already released from NaHCO3, a mixture of 1.5 g of corn starch and a NaHCO3 to potassium hydrogen tartrate ratio of 1: 2 is rated as the most appropriate. Also, our selected blend had the same volume of CO2 released (V = 180 ml) compared to commercial baking powder with tartar. The addition of citric acid to the mixture accelerates the release of CO2. When the percentage by weight of citric acid was 1 %, the release was the slowest and when it was 5 %, it was the fastest.