Dr. Edward G. Love, the present Analytical Chemist for the Government, has recently made some interesting experiments as to the comparative value of baking powders. Dr. Love’s tests were made to determine what brands are the most economical to use, and as their capacity lies in their leavening power, tests were directed solely to ascertain the available gas of each powder. Dr. Love’s report gives the following:
Name of the Baking Powders.Strength Cubic Inches Gasper each ounce of Powder.“Royal” (cream tartar powder)127.4“Patapsco” (alum powder)125.2[1]“Rumford’s” (phosphate) fresh122.5[1]“Rumford’s” (phosphate) old32.7[1]“Hanford’s None Such,” fresh121.6“Hanford’s None Such,” old84.35“Redhead’s”117.0“Charm” (alum powder)116.9[1]“Amazon” (alum powder)111.9[1]“Cleveland’s” (short weight ¾ oz.)110.8“Sea Foam”107.9“Czar”106.8“Dr. Price’s”102.6“Snow Flake” (Groff’s, St. Paul)101.88“Lewis’s” Condensed98.2“Congress” yeast97.5“C. E. Andrews & Co.’s” (contains alum)78.17[1]“Hecker’s”92.5“Gillets”84.2“Bulk”80.5
[1]In his report the Government Chemist says:“I regard all alum powders as very unwholesome. Phosphates and Tartaric Acid powders liberate their gas too freely in process of baking, or under varying climatic changes suffer deterioration.”Dr. H. A. Mott, the former Government Chemist, after a careful and elaborate examination of the various baking powders of commerce, reported to the Government in favor of the Royal brand.
[1]In his report the Government Chemist says:“I regard all alum powders as very unwholesome. Phosphates and Tartaric Acid powders liberate their gas too freely in process of baking, or under varying climatic changes suffer deterioration.”Dr. H. A. Mott, the former Government Chemist, after a careful and elaborate examination of the various baking powders of commerce, reported to the Government in favor of the Royal brand.
[1]In his report the Government Chemist says:
“I regard all alum powders as very unwholesome. Phosphates and Tartaric Acid powders liberate their gas too freely in process of baking, or under varying climatic changes suffer deterioration.”
Dr. H. A. Mott, the former Government Chemist, after a careful and elaborate examination of the various baking powders of commerce, reported to the Government in favor of the Royal brand.