Baking powder. - VeggieBoards
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#1 Old 11-03-2008, 09:04 AM
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Hey - this is a weird question - but do those of you who live in the US and bake know if you use single acting or double acting baking powder? We generally use single acting here, in Canada, and we are learning right now about chemical leavening agents. We were given a journal article to read about single acting and double acting baking powder, and it claims that single acting is no longer marketed in the US because of cost. Is this true?



I know it's weird - but thanks.
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#2 Old 11-03-2008, 09:07 AM
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I use double acting. I haven't ever seen single acting in stores in the US.

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#3 Old 11-03-2008, 09:10 AM
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Thanks for the quick response, rabid. That's weird - I don't think I've ever seen double acting here. We actually needed some to analyze in lab, and the professor had to get some brought up from the US.



Interesting.
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#4 Old 11-03-2008, 09:11 AM
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Quote:
Originally Posted by nookle View Post

Thanks for the quick response, rabid. That's weird - I don't think I've ever seen double acting here. We actually needed some to analyze in lab, and the professor had to get some brought up from the US.



Interesting.



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#5 Old 11-03-2008, 09:28 AM
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Hmmmmm.... what is the chemical difference between single- and double-acting? I've used calcium carbonate instead of sodium bicarbonate before in order to reduce the amount of sodium I am consuming. You're supposed to double the amount of calcium carbonate and the substitution does not always work as well as I had hoped.
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#6 Old 11-03-2008, 09:42 AM
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Single acting baking powder has monocalcium phosphate (as the acid) and sodium bicarbonate (as the base). It gives one reaction at room temp. when liquid is added, to make CO2. Double acting has the same thing, but then on top of that it has aluminium sulfate (as another acid) which will react again with the sodium bicarbonate when it's heated to make more CO2 in the oven.



That's interesting to use calcium carbonate. I've not heard of that - maybe I'll ask about that.
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#7 Old 11-03-2008, 10:00 AM
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You should be on Good Eats!!



He actually does explain double acting baking powder in an episode... though I forget which one. I think he was making either pancakes or some sort of quickbread.

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