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Note: Composition given in percentage of each ingredient in the baking powder.

Note: Composition given in percentage of each ingredient in the baking powder.

Household double-acting baking powder is based on MCP.H20 and SAS, whereas the commercial types contain MCP.H20 and SAPP as the leavening acids. The use of a combination of different grades of SAPP in place of SAS allows better control of the timing of C02 release in the oven, which is sometimes an advantage in commercial bakery production.

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