Double Active Baking Powder, also called double acting baking powder, releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

What is Double Acting Baking Powder?

Almost all of the baking powder available today is double-acting baking powder because it is a very effective leavener in cooking. “Double-acting” means that the baking powder causes reactions at two stages of the baking process. The first reaction occurs when the baking powder comes into contact with wet ingredients during the mixing stage. The second reaction occurs in the oven, when the batter is exposed to heat. Double active baking powder ensures that your baked goods rise, even if you overbeat the ingredients or wait a long time before putting them in the oven.

Storage

Baking powder should always be stored in a cool, dry place away from exposure to heat or moisture. Once opened, baking powder can be kept for six months, up to a year. It will gradually lose its leavening ability over time so some people prefer to replace their baking powder sooner. We do not recommend refrigerating or freezing this product because condensation can cause the powder to react and lose its effectiveness.