Single Action Baking Powder
They are available in single and double action forms. They can be formulated to give the following properties:
- Single fast – acting releasing most of their potential gas volume during the first few minutes, imposing the need for fairly rapid processing of the dough or batter to avoid excessive volume loss. Typical application in waffles.
- Single Slow – acting requiring oven heat to achieve complete reaction and full evolution of the carbon dioxide gas. Typical application is in frozen products and cake premixes.
- Double acting react partially at low temperatures to form smooth –flowing batters and finish their reaction at the higher temperatures of baking. Typical application in Layer cakes.
2 kg, 10 kg, 20 kg