SINGLE ACTING AND DOUBLE ACTING BAKING POWDER
Do you know your Baking Powder only start reacting in your cake batters when it comes in contact with liquid?
Hi Adventurous Bakers! On today’s #bakingtipswithsussan we are looking at the difference between a SINGLE ACTING BAKING POWDER and a DOUBLE ACTING BAKING POWDER.
LETS BEGIN WITH WHAT BAKING POWDER IS
Baking powder is a dry leavening agent that contains baking soda and acid like cream of tartar. In other words, it’s a combination of a base acid (baking soda) and a weaker acid (cream of tartar). For commercially packed baking powder, cornstarch or cornflour is also added to prevent the baking powder from reacting too soon and also from forming clumping.
There are basically two forms or types of Baking Powder which is based on how they react to your recipe. They are:
- Single Acting Baking Powder; and
- Double Acting Baking Powder.
SINGLE ACTING BAKING POWDER:
Single acting baking powder reacts when it’s mixed with the liquid ingredient in a given recipe. It is therefore important to bake the recipe immediately it’s baked in a pre-heated oven. Do not also try to over-mix a recipe with this type of baking powder. Over-mixing can drive off the bubbles, making the recipe fall flat.
A good example of a single acting baking powder brand that I use is Foster Clark.
DOUBLE ACTING BAKING POWDER:
Double acting baking powder releases a considerate amount of carbon dioxide immediately it touches liquid in your recipe; and more when your treats comes in contact with heat. It’s fast-acting acid reacts at room temperature and a slow-acting acid reacts with heat.
A good example of a double acting baking powder brand is Napa.
PERSONAL TAKES:
- It’s not mandatory to use the brands I shared here. They are the ones I use.
- Always check your baking powder packs to see the types your are buying.
- I always use double acting baking powder for my sponge cakes and biscuits; and single acting baking powder for my fruit cakes, scones, and banana breads.
- You can substitute them for one another though.
- It is adviceable to use at least 5% of baking powder in your cake batters.
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Sussan Apeh
Sussan Apeh.
Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via sussycakes@sussycakes.com.ng