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Excerpt from Development and Use of Baking Powder and Baking Chemicals
More recently further improvements have been made In the manu facture of monocalcium phosphate. Nearly all manufacturers now use phosphoric acid that has been volatilized from phosphate rock. This acid Is practically free of impurities, notably fluorine, which sometimes remained In the acid that was produced by treating the phosphate rock with sulfuric acid. When volatilized phosphoric acid is treated with the calculated amount of purified calcium hydroxide or carbonate, a highly purified monocalcium phosphate results.
The speed with which the monocalcium phosphate reacts with bicarbonate of soda Is influenced by the conditions under which the phosphate is made. A recent patent (13) describes a process of producing anhydrous monocalcium phosphate. It is claimed that this product reacts slowly in the cold, so that most of the gas is liberated after heat is applied during the baking process.
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Development and Use of Baking Powder and Baking Chemicals (Classic Reprint)
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Paperback. Zustand: New. Print on Demand. This book explores the history and development of baking powder and baking chemicals, from their humble beginnings to their widespread use in modern-day baking. The author traces the evolution of baking methods, discussing the various types of leavening agents used throughout history, including yeast, sour milk, and eventually baking powder. The book delves into the chemistry behind baking powder, explaining the role of the acid-reacting component and the alkaline ingredient in creating carbon dioxide gas, which causes baked goods to rise. The author also discusses the different types of baking powders available, including cream of tartar, phosphate, and combination powders, and their suitability for various baking applications. By providing insights into the history, chemistry, and practical uses of baking powder and baking chemicals, this book serves as a valuable resource for home bakers, culinary students, and professionals in the food industry. It sheds light on the science behind the art of baking, empowering readers to make informed choices about the ingredients they use and to achieve successful baking results. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781528224659_0
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Development and Use of Baking Powder and Baking Chemicals (Classic Reprint)
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