AB Mauri Bakers Best Double Acting Baking Powder is a specially formulated chemical leavener. It is designed to raise doughs or batter, giving the finished baked good a porous structure and enhanced taste and texture. It produces excellent grain, texture, volume, flavor and crumb color for premium goods and is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters.   *Provides a regulated gassing rate of reaction for optimum product performance. *Provides bench tolerance where longer processing times are required. *Produces excellent grain, texture, volume, crumb color for top quality cakes. *Improves the eating quality by producing light textured, fine-grained baked products.   Baker’s Double-Acting Baking Powder is a superior aluminum-free leavener especially applicable where the product requires rapid batter aeration and increased batter viscosity. Double Acting Baking Powder is a balanced blend of leavening acids and soda designed for general baking use. Its controlled action provides prolonged bench tolerance and results in baked products having excellent grain and texture.   Baker’s Double-acting baking powder has two types of acids, which react at different times during baking. The first acid reacts by creating gases when mixed with liquid. The second acid reacts by creating gases when exposed to the heat in the oven. The reaction of such double-acting adds volume to baked goods that don’t have acid in them, such as baked goods like cakes and cookies. When a recipe calls for baking powder, this means double-acting baking powder. Regular baking powder is the same as double-acting baking powder. For those interested in buying double-acting baking powder, check out our Baker’s double-acting baking powder, available in bulk or home use. Packaging: 100g with Qouta Repcak From 1kg Pack Shelf Life: A shelf life of nine months can be obtained when stored sealed in a cool, dry area. UPC Code: 754715024185 Applications: Bakers Best Double Acting Baking Powder is recommended for use in chemically leavened bakery products.