The Bulletin. 



19 



The value of a baking powder, so far as its leavening power is 

 concerned, depends largely upon the amount of available carbon- 

 dioxide present. If properly made any or all of thom serve well the 

 purpose for which they are intended, and it is only the residue left 

 in the bread after baking that makes one class of powders more 

 desirable than the others. Thus the most choice class of powders is 

 the powder whose residue left in the bread is the least injurious to 

 health. Baking powders should always be protected from the mois- 

 ture in the air, for it causes deterioration of the powder. 



Sixteen samples of powders were examined and no special adul- 

 teration was found, though Nos. 8172, 8173, 8176 and 8179 were 

 very low in carbon-dioxide and therefore weak in leavening power, 

 which was probably due largely to age. The sale of No. 8181 was 

 illegal, because it was not properly labeled. The latter did not bear 

 the name of the manufacturer or the acid ingredient present, and 

 dealers are hereby warned against its sale. 



INATION OF BAKING POWDEES. 



-o s 



u 



tu • 

 CM s 



a vcz, 



o-dt^ 



^- 5 fl 



(J3 O 3 



Results and Conclusions. 



8169 

 8170 

 8171 

 8172 

 8173 

 8174 

 8175 

 8176 

 8177 

 8178 

 8179 

 8180 

 8181 

 8182 

 8183 

 8266 



8. 43 Baking powder, alum phosphate. 

 12.02iBaking powder, alum. 



7. 92. Baking powder, alum phosphate. 



6. 53 Baking powder, alum, with low leavening power. 



5.79 do. 



12. 85 Baking powder, alum. 



9. 08, Baking powder, alum phosphate. 



I 

 6. 07jBaking powder, alum with low leavening power. 



15. 59 Baking powder, alum phosphate. 



9. 56|Baking powder, alum. 



2. 70Baking powder, alum phosphate, low leavening power; it 



i should not be sold. 

 12. 10 Baking powder, alum phosphate. 



8. 8rBaking powder, alum, not properly labeled. Does not show 



name of manufacturer or acid ingredients. 

 6. 03 Baking powder, alum. 



10. 48 Baking powder, cream of tartar. 



15. 36 Baking powder, alum. 



