Rumford baking powder has the same carbon dioxide gas release as the majority of double-acting bakery institution type baking powders. Use the typical amounts used in the various types of baked products.
Non-GMO
Leavening carbon dioxide is released by the reaction of sodium bicarbonate with monocalcium phosphate in the presence of moisture. About 60% is released at batter temperature, and the rest is released in the oven.
