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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.

INGREDIENTS: Monocalcium Phosphate, Sodium Bicarbonate (Baking Soda), Food-Grade Cornstarch (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.
* Store in a cool, dry place and keep container tightly closed. Heat and moisture are harmful and should be avoided.

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