On 4/4/2011 12:24 PM, Kent wrote:
>> I have been baking muffins recently. I opened a can of baking powder,
>> which was not past its expiration date or even close to it. I realized
>> last night that it must, nonetheless, be old, because the muffins just are
>> not rising much. Sooo, I am wondering:
>>
>> 1) Does BP age in an unopened can? I note that the cans are not all metal
>> now, so I imagine the cardboard would not offer the same level of
>> protection.
>>
>> 2. Do all double-acting BPs have the same leavening power? The one I have
>> open is Rumford, but I have always used Calumet in the past. For some odd
>> reason, Calumet is almost impossible to find here now.
>>
>> Thanks,
>>
>> Jean B.
>>
>>
> The chemical makeup of baking powder is: baking soda plus cream of tartar
> plus cornstarch.... or:
>
> I thought there was a clear answer to this; apparently there is not. I'd
> contact the mfg. They're generally more helpful than you would imagine about
> a question like this. I recently had a long very insightful conversation
> from the mfg. of Ziploc bags regarding their heat sensitivity.
>
> Banking soda=
> NaHCO3. baking soda
> Cream of tartar KHC4H4O6.
> NaHCO3 + KHC4H4O6 ----> KNaC4H4O6 + H2O + CO2
> Some baking powders contain sodium aluminum sulfate: NaAl(SO4)2. The
> reaction there is:
> NaAl(SO4)2 + 3 NaHCO3 ----> Al(OH)3 + 2 Na2SO4 + 3 CO2
> Read mo What is the chemical composition of baking powder | Answerbag
> http://www.answerbag.com/q_view/411545#ixzz1IZWR6tON
> Baking powder is baking soda plus cream of tartar plus cornstarch....
>
>
> Good Luck, let us know,

The Wikipedia article seems pretty reliable especially on the nature of
"double-acting" baking powder, something I was never very clear about.
The article also gives more history than you might ever want to know :-)
--


James Silverton, Potomac

I'm "not"