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Baking Powders

Baking Powders image
Parent Issue
Day
8
Month
March
Year
1888
Copyright
Public Domain
OCR Text

The Ohio State Dairy and Food Commission, under the direction of the Legislature of that State, has made public the result of its recent official examination of the baking bowders of themarket As many of the brands analyzèd are in use throughout the country, the report of the Commission will be found of general interest. The startling fact is brought out by the report that of the thirty different brands of baking powder analyzèd, twenty are made from alum, a substance declared by the highest medical authorities to be injurious to health when used in food. The Commission classify powders into three general dlvisions, according to their value : lht. Cream of Tar:ar Baking Powders; 2d. Phophate Baking Powders ; 3d. Alum Baking Powders : The Commission explains that the best baking powder is that which, the ingredients being healthful, gives off the largest amount of leavengas and leaves the smallest amount of residuum ín the bread. A small amount of carbonate of ammonia, which is considered healthful, is used in some of ihe cream of tartar powders to give tbem a higher streugth. The commission says that alum is undoubtedly a hurtful salt. The report ranks the powders and shows the amount in each of inert resultante, which in using lt would appear as residuum in the bread, as follows : Per Cent inert, Name. or Residuum. CREAM OF TARTAR P0WDER3. 1. Royal _..7.25 2. Dr. Price'B _. 12.66 3. Pearson's 14.39 4. Cleaveland's 10.18 6. Rnow Drift 17.54 6. Upper Ten _ 922 7. DeLand's 32.52 8. Sterling 1263 l'HOSFHATIC BAKING POWDEKS. 9. Horsford'8 86.49 10. Wheat 86.23 ALUM BAKING POWDERS 11. Empire 34.26 12. Gold 30.34 13. Veteran 23.30 14. Cook's Favorite 34.92 15. Sun Flower 35.60 16. Kenton 38.17 17. Patapsco 40 08 18. Jersey 16.05 19. Buckeye 29.85 20. Peerless 26.28 21. Silver Star 81.88 22. Crown 16.69 23. Crown (Special) 25.09 24 One Spoon 58 68 25. Wheeler'sNo. 15 27.73 26. Carleton 30 94 27. Gem 36.67 28. Scioto 18.25 29. Zipp's Grape Crystal _ 11.99 30. Forest City 24.04 The large amount of inert matter or residuum in both the phospbate and alum powders will be noted. This in the phosphate powders is largely of lime ; in the alum powders it is ehiefly alum. It will be gratifying to the public to observe that the powder in most general use, the Royal, is also the purest. In comparing the first two powders on the list. for instance - the Royal and Dr. Price's -the inert matter in Price's is seen to be about five In seven more than in the lormer, a difterence of 71 8-7 per cent, the Royal being purer than Price's by a corresponding figure. The carbonic or leavening gas produced by the powders indlcates their strengih; and their true value may be ascertained by consldering the amount of this gas in connection with their inert matter or residuum as shown above. The higber the percentage of gas and the lower tbe percentage of residuum the better the baking powder. These percentages, as found in some ot the most familiar powders, are given as follows : Per Cent. of Per Cent. of Name. Leavening Gas. Residuum. Royal 11.80 7.25 Sterling 11 12.63 Price's 10.50 12.66 DeLand's „...„..10 32.52 Gem, Alum 8.45 36.57 ForestOily, Alum 7.80 24.04 Silver Star, Alum _. 6 90 „..31.88 Kenton. Alum 6.20 88.17 Patapsco, Alum 6 _..40.08 Empire, Alum 5.80 34.26 Cook's Favorite, Alum.. 5.80 84.92 OneSpoon. Alum 5.75 _58.68 With the foregoing explanation the studyof these figures wtll readilr give consumen a knowledge of the comparaUve valse of the different bran ds. To Ilústrete wlth the percentage! giren the two powdere before compared: ue Royal containlng 11.8 prt of leavemng gas to 10.5 in Price'H, lts excess of trenRth is 1 2 fn 10 5, or 12.4 per cent. Boyal ím therefore 12.4 per cent. ■tronger, as well a 71 per cent. purer than Price'i, etc The relatlra strength and purity of all the powder can be computed in like numner.

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Subjects
Old News
Ann Arbor Register