BAKING POWDER.
Reading edition
There are many ways to make good baking powder, and none are bad, notwithstanding what is said about the unhealthfulness of certain kinds by several large manufacturers, who find fault with all but those made by themselves. The writer of this, after years of experience in the manufacture, has yet to find an unhealthful baking powder. Even should the powder be compounded wrongly, none of all the materials used in its manufacture, are injurious at all, after being baked. Heat and water chemically change the different ingredients excepting the filler, which, being either corn starch, potato, wheat or rice flour, are certainly not injurious. All baking powders generate the same kind of gas, namely—carbonic acid gas. This is the leavening power in the dough, being distributed through the flour in minute particles as baking powder in the dry state. After wetting the mass the generation of the gas begins, causing the dough to swell, in which state it must be baked before the gas escapes. Cream of tartar and soda baking powder generate carbonic acid gas when dampened and leaves a residue, not cream of tartar or soda, for these have been changed by the combustion caused by the moisture, but the residue is Rochelle salts. Alum and soda baking powder generates the same gas, and where the quality is of the best, a little more of it. The residue in this case is neither alum nor soda, but a small amount of Glauber’s salts. The quantity of these salts is so small that to get enough to make one dose for medicine, a man would have to consume at one meal over a peck of biscuits. The baking powder that is to be the future powder of the world [and is to a great extent of the present] is a combination of alum, soda and acid phosphate. Alum and soda, though being the strongest, is apt when used in stiff dough, on account of insufficient moisture being used, or too much powder to the amount of flour, to cause a bitter taste. This is owing to incomplete combustion. The phosphate being the purest of all materials [leaving the least residue] loses its strength when brought into great contact with soda, which it must be when used by itself, as it requires two pounds to one pound of soda, consequently leaving very little room for the filler to keep it cool.
This formula is recommended above all others. It is cheap, strong from the alum, steady also from the alum, as it only releases its gas entirely when exposed to the heat of the oven. Quick rising, from the prompt elimination of the gas by the phosphates, which has also a neutralizing effect, when too much powder is used, or too little moisture employed in mixing.
The Filler. (If starch) should be the chemical corn starch, powdered. It can be had of any starch manufacturer, in one or more barrel lots. It is the same that is sold in one pound packages, and known as corn starch. It should be sifted into the mixer first.
The Sifter. All the material should be sifted through a No. 24 to 50 mesh sieve to reduce all the ingredients to the same fineness.
The Mixer. For small quantities a drum or barrel churn can be used, if a regular mixer is not to be had.
The Soda should not be left standing after sifting, as it cakes very quickly. Sift into the starch, and if not ready to place in the other ingredients, mix it with the starch, when it can be left standing indefinitely.
Phosphate Combination Baking Powder.
Filler 60 lbs.
Soda Bicarbonate 30 ”
Cream Tartar substitute [alum] 20 ”
Phosphate 20 ”
Process. Sift your filler into the mixer, then sift in the soda, C. T. S. and phosphate in succession. If a churn is used, fasten the head securely, and revolve it slowly for fifteen minutes, when the powder will be finished.
Sifters and Mixers. There have been patented several combined machines for this purpose. The best, and indeed a good machine is the Hunter Sifter and Mixer. Never fill the mixer over half full. If more is put in, the mixing is liable to be defective.
Alum Baking Powder.
Cream Tartar substitute 30 Pounds.
Soda Bicarbonate 30 ”
Filler 60 ”
Proceed as above.
To adulterate or cheapen cost on this, Terra Alba is used by mixing it in place of starch or flour filler, but not over 12 per cent. of the entire amount; it is an adulteration of the filler.
One Spoon Baking Powder.
Same as above except in filler, only twenty-five pounds being used.
Tartaric Acid Baking Powder.
Filler 75 Pounds.
Bicarbonate Soda 75 ”
Tartaric Acid 50 ”
Proceed as on page 12.
Ammonia Baking Powder.
Filler 20 Pounds.
Bicarbonate Soda 15 ”
Tartaric Acid 5 ”
Sesquicarbonate of Ammonia 3¾ ”
Proceed as on page 12.
Pure Cream Tartar Baking Powder.
Filler 15 Pounds.
Bicarbonate Soda 10 ”
Cream Tartar Pure 20 ”
Proceed as on page 12.
Combination Acid Baking Powder.
Filler 80 Pounds.
Cream Tartar 40 ”
Tartaric Acid 40 ”
Bicarbonate Soda 80 ”
Proceed as on page 12.
Instructions for Mixing Baking Powder, Starch, Self-raising Flour, Etc.
A good mixer for new beginners and those doing a small business, is a five to twenty gallon tumbling drum churn, with a large mouth and good fitting lid. Never fill it over half full; when the proportions for the mixer are too large reduce them to fit. Turn mixer over slowly; one hundred and fifty times will mix sufficiently.
How To Pack Baking Powder.
Baking Powder is packed in tin usually. In fact, any powder but the clear alum powder will not keep very long without it is packed in tin cans and carefully labeled to keep the air and dampness from entering at the seams and joints. Always pack full weight. If bulk baking powder is wanted where it will not be sold rapidly, always give the Alum Baking Powder, or the One Spoon Alum Powder.
Self-raising Wheat Flour.
Wheat Flour 196 Pounds.
Phosphate 5¾ ”
Bicarbonate Soda 2½ ”
Fine salt 2 ”
Proceed as on page 12, but must be mixed longer.
Directions.—Mix with cold water or milk, and bake on a hot griddle at once.
Self-Raising Buckwheat Flour.
Wheat Middlings or Shorts 60 Pounds.
Phosphate 7½ ”
Bicarbonate of Soda 3⅓ ”
Salt 2 ”
Buckwheat flour 140 ”
Proceed as on page 12. Buckwheat being a heavier flour requires more of the ærating material than wheat flour. Directions for use same as for Self-Raising Wheat Flour.