Processed
Double Acting
Double-acting baking powder releases some gas when it meets liquid and more when heated—the default modern retail powder for muffins, scones, pancakes, and quick breads. That two-stage lift forgives a short wait between mixing and the oven better than single-acting powders. This catalogue’s chemically leavened recipes point here so shoppers and suppliers share one clear leaf. Good powder is dry and fizzes hard in hot water; bad powder is damp, dead, or metallic-tasting. Whisk through dry ingredients thoroughly. Store sealed away from steam.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 10600 mg
- Salt 26.5 g
- Total Carbohydrate 27.8 g
- Dietary Fibre 0.2 g
- Total Sugars 0 g
- Complex / starch 27.3 g
- Protein 0.1 g
- Water 6.2 g
- Energy 112 kcal
- Water 6.2 g
- Ash 65.9 g
- Carbohydrates 27.8 g
- Protein 0.1 g
- Plant Protein 0.1 g
- Minerals 18725 mg
- Major Minerals 18714 mg
- Calcium 5876 mg
- Phosphorus 2191 mg
- Magnesium 27 mg
- Sodium 10600 mg
- Potassium 20 mg
- Trace Minerals 11 mg
- Iron 11 mg
Minerals
Sodium: 10600 · Potassium: 20 · Calcium: 5876 · Phosphorus: 2191 · Magnesium: 27 · Iron: 11.0 ·
The usual retail double-acting powder (mix-time plus oven-time gas). Matches USDA SAS-type
History
Double-acting baking powders gained commercial traction for more reliable home baking.
Double-acting powder became the near-universal supermarket standard in many markets.
Double-acting remained the default while specialty lines filled niches.