Soda bread published containing a recipe for Soda Cake. In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda, plus cream of tartar or tartaric acid became popular in Austria, Britain, Ireland and Poland. Traditional soda bread, eaten in Serbian cuisine, also uses bicarbonate of soda, particularly the traditional "česnica" (Serbian Cyrillic: Чесница), a soda bread made at Christmas. In Ireland, the flour is typically made from soft wheat, so soda bread is best made with a cake or
Cricket flour at 40%–50% . It takes approximately 15,500 L of water to produce 1 kg of live animal weight of beef. Out of which only 40% (0.4kg) is edible. Using the same math, this study showed that it takes only 2,500 L of water to produce 0.8kg of edible cricket protein. That means 80% less water is used in order to produce double the amount of final edible product. Cricket flour also promotes sustainability by eliminating the use of traditional grain-based flour (which is oftentimes processed heavily and takes longer to produce). Although cricket flour's nutrition may partially be based on