In theory the manufacturer could be using both kinds, but chances are that what you have is baking powder made with sodium bicarbonate and monocalcium phosphate monohydrate, so it would be fast acting, not double acting. The anhydrous version is less water soluble and won't react until it is heated. That is a water molecule attached to the monocalcium phosphate, which allows it to react once it is mixed with liquids. The difference is that little "H 2O" at the start of the first one. H 2O), while the other is anhydrous monocalcium phosphate (Ca(H 2PO 4) 2).Baking Powder lists monocalcium phosphate for both double acting and fast acting types, but you failed to notice that one is monocalcium phosphate monohydrate (Ca(H 2PO 4) 2 You are correct as far as you go in noting the previous post on Baking Soda vs. In theory, it might be possible to make a baking powder that only has a delayed action, but I have never seen that. Double acting only refers to the release of more carbon dioxide when heated and not to the expansion caused solely by heat.įast acting, or quick acting, or single action baking powder is usually made with only one acid that reacts when mixed with liquids. This is due to the thermal expansion of the carbon dioxide (CO 2) bubbles in the batter. While that may be true, batter made with a single action powder will also increase in volume while in the oven.
Some people mistakenly think that because a batter increases in volume during cooking that this is means the baking powder they used is double acting. To get the double acting part, two different powdered acids are typically used - one for each reaction. Since the monocalcium phosphate is listed in your article as available for both the fast and slow acting components, is this particular brand I am using (Rumford, aluminum-free) considered 'Double'? It bubbled up right away on mixing and had a decent rise with the heat.ĭouble acting baking powder is called that because it has two reactions, one at room temperature when the wet ingredients come into contact with it, and a second in the heat of the oven. Mine contains monocalcium phosphate, sodium bicarbonate and cornstarch. Proceed with your recipe, filling blind-baked pastry crust as directed.I am reading your article about the baking powder.The beans or rice are no longer useable in recipes.) (If using beans or rice, save to use again for blind baking. Return to oven and bake 5 minutes or until very light brown. Fill with dried beans, uncooked rice, or ceramic pie weights.įill foil-lined tart pan with dried beans. All-purpose flour has about 11 protein, cake flour has 7 to 8, and pastry flour comes in with 9 protein. Cut a square of foil about 4 inches larger than tart pan. Pastry flour has a finer texture than other flours and falls right into the middle when it comes to protein content.Pierce pastry crust with tines of fork at 1/4-inch intervals, about 40 times. Cover pastry crust with plastic wrap and refrigerate 30 minutes to relax dough.As well as the Proper Ways to Make and Keep Levain, Emptins and Barm and the use of Pearl Ash. The Best Modes of Making Breads, Pastes, Puffs, Tarts, Cookies, Pastries, Cakes, Pies and Bisquits. (Roll and flute edge of dough if using a pie plate.)Ĭut the dough so it is even with the edge of the tart pan. Dedicated to the Study of Eighteenth Century Baking in Colonial North America. Ease dough into tart pan with fingertips. Carefully lift rolling pin and dough, unrolling dough over tart pan. Place rolling pin on one side of dough.Trim dough 1 inch larger than inverted tart pan with removable bottom or 1 1/2 inches larger than inverted pie plate.
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