New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1891-04-01
CARBONATE C;f AMMONIA
| Highest Authorities Approve its
use as an Ingredient in Baking

Highest Authorities Approve its
use as an Ingredient in Baking
Powder
That small portion of carbonate of
ammonia-about one part to hundred of
cream of tartar and soda sgenerally used
is most valuable addition to a baking
powder is fact well understood by every
physician and scientist who has examined
into the matter. It adds to the leavening
power and keeping qualities ofthe baking
powder and to the wholesomeness of the
food raised by it. So used it is. entirely
harmless, not only, but highly beneficial
Those baking powders in which carbonate
OF ammonia is not used are of inferior
quality and do not give satisfaction in the
making of choicest food. The various
articles appearing in the newspapers
aga nst the use of carbonate ofammonia are
well known to be published by those
manufacturers of baking powder VIII 0
do not use it, in the effort to create
a prejudice against the better powders.
The articles of such character quoted from
scientific Or medical journals first appeared
therein as paid advertisements.
In explaining the cause Of the great
value of carbonate Of ammonia for leaven-
ing purposes, the Scientific American
says editorially:
The carbonateofammoniai is an exceeding
ly volatile substance Place a small por-
ton oft upon a knife and hold over a
flame, and it will almost immediately be
entirely ut developed into gas and pass
off into the air; Tbs gas thus formed
and hydrogen, slightly aromatic, molten
sive, and perfectly wholesome. No residue
: IS left from the ammonia. This gives it it's
superiority as leavening power over soda
and cream of tartar used alone, and has in
duced its use as a supplement to these ar
ticles:. A small quantity Of ammonia in the
dough is effective in producing bread that
will be lighter, sweeter and more whole
some than that risen by any other leaven-
ing agent. When it is acted upon by the
heat OF baking the leavening gas that raises
the dough is liberated. In this act it uses
itself up, as it were; the ammonia is entire
~ diffused, leaving no trace or residuum
whatever. The light, fluffy, flaky appear
ance. SO desirable in biscuits, etc, and so
sought after by professional cooks, is said
to be impaired to them only by the use of
this agent.
'The bakers and baking powder manu-
tacturers producing the finest goods have
availed themselves of this useful agent, and
the handsOmest and best bread and cake
are now largely risen by the aid of carbon
ate OF ammonia combined, of course, with
OottSA ASdF CA11lSo lIdIclldl
ammonia is one of the best known pro-
ducts of the laboratory. As the application
OF its properties to the purposes of cooking
results in giving us lighter and more whole
some bread, biscuit and cake, its general
use will prove boon to dyspeptic h1mani-
ty.'
The Indiana State Board of Health, the
New York State Board of Health, the Ohio
Food and Dairy Commissioner, the Canadi-
an Government and various other official
authorities agree that carbonate of am
monia is perfectly admissible ingredient
for baking powder and that it in no WY
effects the wholesomeness Of the food
1t is we'll that consumers should know
the facts in reference to so important a
matter, that they may dismiss the silly
T.; stories published by the alum baking pow
der makers in order to detract attention
from the inferiority of their own goods
Medical Journal