Baking Powder-Double Acting 5 lbs: K
All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Compound of the following ingredients and none other: monocalcium phosphate, baking soda and cornstarch. Rumford Baking Powder is equal to double acting baking powders and is fast acting. In fact, for some people's liking maybe too fast. Two-thirds of Rumford's reaction takes place in your mixing bowl. The other 1/3 takes place in the oven. The reason most baking powders use bitter tasting sodium aluminum sulfate (which Rumford doesn't have) is because this element delays to a minimum the reaction between the water and the powder until it goes into the oven. 'To leaven' means to make light; to raise. Leavening agents are responsible for the volume in most baked food products. They are responsible for expanding the air bubbles that have been mixed, creamed, kneaded or whipped into the batter. This results in a delicious recipe, with lots of volume--only as long as there are adequate air bubbles. Leaveners also contribute to a baked goods' taste, coloring and texture. Baking powder is basically a blend of acid (most commonly calcium acid phosphate 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 dioxide as soon as it is moistened, and again when heated in the oven. (There are single acting baking powders, but are rarely used by home bakers). Always use double acting in recipes; it is virtually the only type available in grocery stores. Baking powder does not need an acidic ingredient to release its leavening power, as baking soda does, because it contains its own; baking powder contains 30 percent baking soda and monocalcium phosphate, both of which are an acid. When using Rumford Baking Powder, mix all your dry ingredients together, then add your wet ingredients at the end. Don't stir your batter more than necessary after adding the water. Further mixing will have a tendency to stir out some of the forming carbon dioxide bubbles created between the baking powder and the water in your batter. So, without spending more time than necessary, stir the batter until smooth, put it into the pan and bake it immediately. Store baking powder tightly covered in a dry place. Baking powder stays fresh for about one year. Check the container for the expiration date.