THE TRUTH ABOUT BAKING POWDERS
Reading edition
All baking powders are chemical compounds and all are made by chemical processes. Purity, healthfulness, and reliability in baking powder can be obtained alone by chemical control and analysis. Consequently, the skilled chemist alone is competent to produce a perfect one.
There are three classes of baking powder—the phosphate, the alum, and the tartrate or tartaric acid, known as cream of tartar.
The phosphate type of baking powder is the only kind of which the characteristic ingredient exists naturally in many of our foods. In fact, phosphates in foods are necessary to life.
Phosphate baking powder has long been recognized as the most desirable type, having been in use before either the cream of tartar or alum baking powders were known.
The reason why phosphate baking powders have not been more widely used has been due to the difficulty in obtaining the right phosphate—one which reacts properly in baking, is perfect in purity, and retains indefinitely its strength and efficiency.
Ryzon is made with crystallized monosodium phosphate, a new and better kind of phosphate and the right one for baking powder, as illustrated on this page.
The ingredients used in Ryzon are guaranteed pure, clean and wholesome by the General Chemical Company, whose facilities for insuring their quality are well known to the scientific world.
Ryzon, The Perfect Baking Powder, is strictly an American pure food product, made in the newest and cleanest baking powder plant in America.
