Double-acting baking powders contain two kinds of chemical leavening agents: one that reacts in the wet ingredients and one that reacts in the heat of the oven. This allows them to create two distinct rises in the baked good, resulting in a lighter and more evenly textured final product.

How double-acting baking powder works

1. When you add baking powder to your wet ingredients, the acid in the baking powder reacts with the baking soda to produce carbon dioxide gas. This gas creates bubbles in the batter, which rise to the surface and cause the batter to expand.

2. When you bake the batter in the oven, the heat causes the second chemical leavening agent in the baking powder to react. This reaction also produces carbon dioxide gas, which further expands the bubbles in the batter and causes the baked good to rise even more.

The result is a baked good that is light, fluffy, and evenly textured.

Here are some examples of baked goods that are typically made with double-acting baking powder:

* Cakes

* Muffins

* Cookies

* Biscuits

* Scones

* Pancakes

* Waffles

If you are looking for a baking powder that will give you two distinct rises and create a light and fluffy baked good, be sure to use double-acting baking powder.