Features: When double powder is added with batter or any liquid, it will start to release a small amount of gas even at room temperature. After entering the oven and heating, it will release more gas to make the batter expand again. Because of this characteristic, baking powder has greater flexibility in use, so it can work even if it is left for a while before entering the oven, and the effect is higher than ordinary baking powder.
Similar to baking powder and baking soda. Add to batter or dough to make the bakery product expand and soften.
1 teaspoon of double action baking powder = 2 teaspoons of baking powder OR 1/4 teaspoon of baking soda + 120ml of milk / yoghurt (replaces 120ml of milk / yoghurt in the recipe)