Processed
Single Acting
Single-acting baking powder releases most of its gas as soon as it is wetted, so batters should go into the oven promptly. It is less common on modern shelves but still matters for some traditional formulas and cream-of-tartar style systems. Work quickly after adding liquid; delay costs volume. Good powder is dry and lively; weak powder yields dense results. Suppliers can stock this leaf when they sell a true single-acting product rather than ordinary double-acting under a vague label.
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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 7200 mg
- Salt 18 g
- Total Carbohydrate 24 g
- Dietary Fibre 0.2 g
- Total Sugars 0 g
- Complex / starch 23.5 g
- Protein 0.1 g
- Water 5.5 g
- Energy 96 kcal
- Water 5.5 g
- Ash 70.4 g
- Carbohydrates 24 g
- Protein 0.1 g
- Plant Protein 0.1 g
- Minerals 19184 mg
- Major Minerals 19180 mg
- Calcium 2100 mg
- Phosphorus 980 mg
- Sodium 7200 mg
- Potassium 8900 mg
- Trace Minerals 4 mg
- Iron 4 mg
Minerals
Sodium: 7200 · Potassium: 8900 · Calcium: 2100 · Phosphorus: 980 · Iron: 4.0 ·
Single-acting powder (often tartrate) releases gas as soon as it is wetted, so batters must be baked at once. More cream of tartar means more potassium and a bit less sodium than SAS double-acting; starch still supplies the only calories (~96 kcal, ~24 g carbohydrate). Ash is 70.4 g of tartrate and soda, the rest of the 100 g.
History
Early baking powders behaved largely as single-acting chemical systems.
Single-acting powders persisted alongside emerging double-acting brands.
Single-acting remained a specialty or traditional label rather than the mass-market default.