Ab Mauri Benchmate Double Acting Baking Powder, 10 lbs, 4/Case

It is designed to raise doughs or batter, giving the finished baked good structure and better taste. It is commonly used in a wide variety of bakery good such as cakes, cookies, pretzels, and batters.

Uses

Cake and cupcake production: Provides even, dependable rise in batter-based cakes, sheet cakes, and cupcakes for uniform crumb and volume.
Cookie baking: Lifts drop cookies and rolled cookies without over-spreading, maintaining shape while creating a light interior texture.
Soft pretzels and breads: Supplies chemical leavening in pretzel doughs and quick breads where yeast fermentation is not the primary rise method.
Batter coatings: Leavens tempura-style batters, pancake batters, and waffle batters for light, crisp results on the griddle or in the fryer.
Muffins and scones: Delivers quick, consistent rise in mixed-batter items that skip yeast proofing and move straight from bowl to oven.

Who Would Benefit

• Commercial bakeries producing cakes, cookies, and quick breads at scale
• Foodservice kitchens that bake in-house pastries, muffins, or batter-coated items
• Pretzel shops and snack manufacturers needing reliable chemical leavening
• Institutional dining operations managing Kosher-compliant ingredient inventories
• Artisan bakers seeking a bulk double-acting baking powder with professional consistency

Product Highlights

• Double-acting formula releases gas during mixing and again at oven temperatures for dependable two-stage rise
• 10 lb unit size suits high-volume production; 4 units per case provide 40 lbs total
• 270-day shelf life from manufacture supports bulk purchasing and storage
• 68-day guarantee window for product performance after opening
• Kosher certified for dietary compliance in commercial and institutional settings

Common Applications

Benchmate Double Acting Baking Powder is used wherever chemical leavening replaces or supplements yeast. In cake lines, it ensures uniform crumb across batches mixed hours apart, because the second gas release fires in the oven rather than in the bowl. Cookie operations rely on it for controlled spread and lift that keeps shapes consistent run after run. Soft pretzel producers incorporate it into dough that skips long fermentation, getting their rise from the baking powder’s heat-activated stage instead. Pancake and waffle stations in hotels and cafeterias depend on double-acting powder to hold batter refrigerated or on the griddle without losing lift. Any batter that may sit between mixing and baking, from muffin tins to fry coatings, benefits from the two-stage leavening design.

Preparation & Use

Sift or whisk Benchmate Baking Powder evenly into dry ingredients before adding liquids to avoid clumps and ensure uniform distribution. Standard substitution is approximately 1 teaspoon per cup of flour in most recipes; adjust to formulation specs for production batches. Because it is double-acting, batter can rest briefly before baking without significant loss of volume, though prolonged holding beyond 20 minutes may reduce the first-stage lift. Store unopened units in a cool, dry area away from moisture; once opened, keep the container tightly sealed and use within the 68-day guarantee window for best performance. Discard if clumping, off-odor, or diminished rise is observed.