It works it's magic for the first time when it comes in contact with the liquids in the recipe, and then again in the oven when the dough reaches a certain temperature. (glutenfreecookingschool.com)
Double - acting baking power reacts twice, first when it comes into contact with the liquids in the recipe, then again when it's exposed to heat. (butterlustblog.com)
Most importantly, the only way to get the cooling rate required is by having the cells in direct contact with liquid nitrogen and liquid nitrogen can be a vehicle for disease transmission. (scientificamerican.com)