This guideline provides a method for determination of the continuing performance of a baking powder preparation under anticipated conditions of storage for the estimation of shelf life with acceptable performance. It follows AACC Method 35-01.01, Guidelines for Shelf-Life Testing of Food and Ingredients for Key Quality Attributes. Baking powders typically meet the scope restrictions noted in AACC Method 35-01.01: key ingredient in baked goods with water activity <0.65. Only performance characteristics outside of health, regulatory, or food safety concerns are considered here.