The powder is activated when it's exposed to moisture in a batter, and again once the batter hits the heat of the oven (this explains the term "double-acting" on the label). To see if your powder is still good, drop about a teaspoon or so (no need to measure precisely here) into a small bowl of hot water. You should see a healthy amount of Double-acting baking powder is more reliable for home baking because it is harder to overbeat the ingredients and your recipe will be less susceptible to failure should you forget to preheat your oven. Because it's practically foolproof, this is the type of baking powder most often found in stores. When do you use double-acting instead of single-acting baking powder. Double-acting baking powder is especially popular with restaurants, cafeterias, and bakeries because the product allows you to mix it into cake batters and cookie doughs and hold the mixture so that you can delay baking it. BAKING POWDER, DOUBLE ACTING. Baking powder is basically a blend of acid (most commonly calcium acid phosphate, sodium aluminum sulfate or cream of tartar) and baking soda (alkali - sodium bicarbonate), creating carbon dioxide bubbles when both moistened and heated. It is known as a double acting chemical leavener -- it begins release carbon In short, double-acting baking powder works in two ways: with a moisture-activated acid that releases carbon dioxide to seed a room-temperature batter or dough with tiny bubbles of gas, and with a heat-activated acid that releases a second wave of CO2 to expand those air cells more fully in a hot oven. Some brands, like White Lily, use 100% Chemistry of different brands of baking powder. Rumford Baking Powder's reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber Girl's reaction is approximately 40% with moisture and the rest when heat is applied. So Rumford and Clabber Girl aren't chemically the same. My first question is, .

double acting baking powder brands