See Calumet’s First Action. It begins in the mixing bowl when you add liquid (milk, water, or eggs) to the dry ingredients. The instant liquid is added, things begin to happen. Thousands of tiny gas bubbles surge through the batter, making it light and spongy and ready for baking. BUT—only part of Calumet’s leavening gas is released in the mixing bowl....
Second Action
—just enough leavening in the oven
Calumet’s Second Action is released by heat. See what happens in the oven. Steadily, evenly, hundreds of new tiny bubbles swell through the batter and continue the leavening. Up! ... up! ... they keep raising the batter and hold it high and light. Thanks to these two scientifically balanced actions, Calumet Baking Powder protects your baking from start to finish.
Baking powder is a small part of any given recipe, yet it plays such an important role that it is often called “the biggest little thing in baking”. Too much or too little baking powder or baking powder that is not efficient ... what a lot of baking trouble that can cause! Humped, uneven cakes ... dry, harsh, coarse-grained cakes ... even flat failures!
Calumet’s two leavening actions are perfectly timed and balanced to give maximum protection and superb quality to all your baking. A little of this Double-Acting Calumet does a superfine job—and this means extra economy for Calumet users. The usual Calumet proportion is 1 level teaspoon per cup of sifted flour. This amount is only one-half to two-thirds the amount recommended for many other baking powders.
Most of the recipes in this book call for this proportion. In some recipes, however, the number of eggs, the type of flour, or the nature of other ingredients make advisable slightly more or slightly less. But every recipe has been tested again and again and has been carefully built with exactly the right proportions to give you the full advantage of Calumet’s Double-Action. Follow these recipes accurately, faithfully, and rejoice in the efficiency and economy of Calumet.