La Suprema Baking Powder is a uniform good quality, double acting chemical leavening agent which is formulated to provide the right amount of leavening gas during each of the baking stages (batter, bench, and baking). INGREDIENTS: Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate. SUGGESTED APPLICATIONS: La Suprema Baking Powder is recommended in all recipes where the use of baking powder is indicated, and increasing batter viscosity is needed, such as cakes, pancakes, donuts, waffles, flour tortillas, biscuits, etc. RECOMMENDED AMOUNTS: Use up to 6% of the total weight of the flour depending on the formula used. Use up to 5% of the total weight of the flour in cakes to obtain optimum results. *This product is not recommended for retarded type doughs. FUNCTIONS: La Suprema Baking Powder offers a rapid batter aeration, and increased batter viscosity, as well as good rising and fine texture. This takes place by means of the CO2 that is released in the chemical reaction of the Sodium Bicarbonate with Monocalcium Phosphate and the Sodium Pyrophosphate. This chemical reaction takes place in two stages, which gives La Suprema its double leavening action. At the first stage, during mixing, the Monocalcium Phosphate reacts with the Sodium Bicarbonate, when moisture is present. In the second stage, when the dough is at the oven, the Sodium Acid Pyrophosphate reacts with the Sodium Bicarbonate, due to the presence of heat. The Corn Starch works like an insulating element that maintains the active ingredient's separation, and also standardizes the Baking Powder's strength. The final result is a more digestible, good volume, baked product, with a smooth, tender, and shiny skin.