Argo Baking Powder, Double Acting 12 oz

Argo Baking Powder, Double Acting 12 oz is a familiar pantry staple you’ll find in the baking aisle alongside flours, granulated sugar, baking soda, yeast and cake mixes. Packaged in a squat plastic jar with a screw-top lid and a bold label proclaiming "Aluminum free" and "45% more!", it signals value and utility more than gourmet cachet. Home bakers reach for it on holiday-baking trips, weekend brunch runs or when stocking up for batches of pancakes, biscuits or quick coffee cakes. The brand leans practical and Americana — Argo has an old-fashioned, value-oriented positioning aimed at everyday cooks who want consistent results without fuss. The label leans on convenience and reassurance with gluten-free and aluminum-free claims; there’s no organic seal, no kid-focused graphics, and the design emphasizes function (measuring, leveling, shelf stability) over indulgence. In plain terms this is an industrially formulated leavening mix: fine, talc-like white powder made from chemical leaveners and a starch anticaking agent. Sensory interaction is minimal — it smells faintly of starch and alkaline compounds, has a dry, powdery texture, and is used by spooning or scooping and whisking into batters; as a double-acting formula it releases gas once mixed and again in the oven, a ritual many home bakers understand as the “rise” moment. Nutrition is essentially negligible (0 calories per serving, notable sodium). In American grocery culture it exists as a low-attention hero: inexpensive, dependable, and usually purchased as part of routine baking or pantry stocking rather than impulse.