Tag: Double acting

Per teaspoon, commercial baking powder contains a minimal amount of macronutrients, with approximately 2.4 calories and just over 1 gram of carbohydrates. This leavening agent is not a significant source of daily nutrition, but it does contribute certain minerals, depending on the formula, making the question, "What is the nutritional value of baking powder?", more nuanced than it may first appear.

Over 90% of retail baking powders sold today are double-acting, a key function enabled by a heat-activated acid. This means the baking powder has sodium aluminum sulfate, a compound that creates a second, powerful rising action during the baking process itself.

Over 70% of baking powder sold in the U.S. is the double-acting type, which often contains an aluminum compound. So, why would baking powder have aluminum in it? The ingredient acts as a heat-activated acid, creating a more controlled and consistent rise for baked goods.

Many home bakers discover that regular double-acting baking powder can leave a subtle, metallic aftertaste in their baked goods. To avoid this, many switch to aluminium-free versions, but how do I know if my baking powder is aluminium free? The answer lies in a simple label check and understanding the specific compounds to look for.