The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1891-04-02
CARBONATE OF AMMONIA.

Highest Authorities Approve its
uss as an Ingredient in Baking
Powder
That small portion Of carbonate of
ammenia-about one part to hundred of
cream of tartar and soda isgenerally used
is most valuable addition to baking
powder is fact well understood by every
physician and scientist who has examined
into the matter, 1t adds TO the leaseiiing
power and Keeping qualities ofthe baking
powder and 10 tho wholesomeness of the
food raised BY it. So used il 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 INST the use oftarbonate ofammonia are
we'll knewn to be published by those
manufacturers of baking powder who
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 leayen-
ing purposes, the Scientific American
says editoriallys
"rheCarbohateofaih is an exceeding
ly volatile substance, Place d small por-
ton oft upon knife and hold over
flame, and it will almost Immediately be
entirely developed into gas and pass
off into the air. The gas thus formed
is simple composition Of nitrogen
and hydrogen, slightly aromatic, molten
sive, and perfectly wholesome. No residue
is left from the ammonia. This gives it its
superiority as d leavening power over soda
and cream of tartar used alone, and has in
duced its use as 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
ly diffuSed, leaving no trace or reSiduum
whatever. The light fluffy, faky 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-
facturers 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
other leavening material.
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 humani
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 well that consumers should know
the facts in reference to so important a
matter, that they may dismiss the silly
stories published by the alum baking pow
der makers in order to detract attention
from the inferiority of their own goods
Medical Journal