A double acting baking powder will react and create gas bubbles twice. Once when the baking powder comes in contact with liquid, and again when it is exposed to heat. Use to leaven cookies, cakes, pancakes, and other baked goods. This baking powder is most commonly used.
How it works :
First reaction (with liquid): A fast-acting acid, such as monocalcium phosphate, immediately reacts with the baking soda when it comes into contact with a liquid. This creates the first round of carbon dioxide bubbles.
Second reaction (with heat): A slower-acting acid, like sodium aluminum sulfate, is heat-activated. This second reaction happens when the batter is heated in the oven, producing another burst of carbon dioxide and providing an extra lift.
Advantages :
More forgiving : Because the second rise occurs in the oven, double-acting baking powder allows a baker to delay putting the dough or batter in the oven for a bit longer without a significant loss of leavening power. With single-acting baking powder, you must bake immediately, or the baked good will fall flat.
More reliable rise : The two-stage action ensures that the batter gets a lift during mixing and a final, powerful boost in the oven. This creates a lighter, fluffier texture in the finished product.
Versatility : Double-acting baking powder can be used in a wide variety of recipes, such as cakes, cookies, biscuits, and pancakes.
If a recipe simply calls for "baking powder," it is almost always referring to the double-acting variety.
Directions: Using dry utensil, measure amount specified in recipe being used. Store in a dry, cool place.
Size: 450 g / 1 lbs
Ingredients: Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn starch, Monocalcium phosphate.
