Profile: When exposed to moisture and heat, double active baking powder releases carbon dioxide, causing doughs and batters to rise. Pure natural, no aluminum.
Nowadays, almost all baking powder is double-acting, as it is an excellent leavener. “Double-acting” indicates the baking powder reacts twice while baking. The first reaction happens when baking powder is mixed with moist substances. The second reaction occurs when the batter is heated in the oven. If you overbeat the ingredients or wait too long before baking, double active baking powder will help your baked goods rise.
Baking powder should be kept cool and dry, away from heat and moisture. Baking powder can be kept open for six months to a year. It loses its leavening ability over time, therefore some individuals replace it sooner. Condensation can cause the powder to react and lose its potency if refrigerated or frozen.
Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.