Assertion: baking powder | /r/HasProperty | acting
Facets:
value: double
type: DEGREE
value: these days
type: TEMPORAL
value: in reference to the fact
type: OTHER
value: for convenience
type: PURPOSE
value: for reliability
type: PURPOSE
Source sentences:
text: For convenience and reliability, most baking powders sold in stores today are double acting.
text: Baking Powder (double-acting):
text: These baking powders are all referred to as double-acting, in reference to the fact that the leavening action takes place twice-once outside the oven, once inside the oven.
text: These days, most baking powder sold is double acting.
text: Most baking powder available in the U.S. today is double acting, meaning its first reaction occurs when combined with liquid to help aerate the batter or dough and a second more slow-acting reaction occurs when heated in the oven.
text: Baking powder is double acting, it reacts once when mixed with moisture and again when it is exposed to high temperatures.
text: These days, most baking powder sold is double acting.
text: Most baking powders are “double acting”, which means they produce gas when moisture is added, and again when heated.
text: Most baking powder sold is double acting.
text: These days, however, most baking powder is “double-acting,” meaning that it starts working as soon as it’s combined with liquid, but also has powder that doesn’t “act” until it hits the oven’s heat.
text: Plus, most baking powders are “double-acting.
text: Most baking powder sold today is “double-acting” –
text: Most baking powder is “double-acting