Improvements in Baking Powders.
Year: 1886

page_text: Date of Application, 21st Sept., 1886.
Complete Left, 10th June, 1887.
Complete Accepted, 12th July, 1887.
PROVISIONAL SPECIFICATION.
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Improvements in Baking Powders.
I WILLIAM GEORGE DUNN of Hamilton in the Province of Ontario Dominion of
Canada Manufacturer do hereby declare the nature of this invention to be as
follows:-
This invention relates to that class of powders employed in the preparation of
articles of food the object of the invention being to produce a Baking Powder which
will not only possess the usual properties but will also cause the food prepared
therewith to correct acidity and assist digestion, when taken into the human system.
To accomplish these desirable results the Baking Powder is prepared upon the same
chemical principles as the so called "Fruit Salts or saline draughts now so
generally in use and to the usual components of Baking powders consisting of Tartaric
Acid Cream of Tartar, Soda and flour 1 add Chlorate of Potash. When the baking
powder thus formed is moistened in the process of preparing the food effervescence
ensues, and the gas formed produces an aërated article while the saline liquid which
contains the health giving and invigorating properties remains in the food with which
it is taken into the system.
PHILIP M. JUSTICE,
55 & 56, Chancery Lane, London,
Applicant's Agent.

page_text: Improvements in Baking Powders.
I, WILLIAM GEORGE DUNN of Hamilton in the Province of Ontario Dominion of
Canada, Manufacturer, do hereby declare the nature of this invention and in what
manner the same is to be performed, to be particularly described and ascertained in
and by the following statement :-
This invention relates to that class of powders employed in the preparation of
articles of food the object of the invention being to produce a Baking Powder which
will not only possess the usual properties but will also cause the food prepared
therewith to correct acidity and assist digestion, when taken into the human system.
To accomplish these desirable results the Baking Powder is prepared upon the same
chemical principles as the so called "Fruit Salts or saline draughts now so generally
in use and to the usual components of baking powders consisting of Tartaric Acid,
Cream of Tartar, Soda and Flour, I add. Chlorate of Potash.
Experience shows that very satisfactory results will be obtained when about two
per cent. by weight of said Chlorate of Potash is added to the usual constituents of
baking powders.
When the baking powder thus formed is moistened in the process of preparing the
food, effervescence ensues, and the gas formed produces an aerated article while the
saline liquid which contains the health giving and invigorating properties remains in
the food with which it is taken into the system.
A limited use up to the present tends to show that a further advantage arising from
the use of the "Fruit Salt" Baking Powder is that the crust of the baked articles is
softer and the food does not so soon become dry as if the ordinary baking powders
had been used.
Having now particularly described and ascertained the nature of my said invention,
and in what manner the same is to be performed, I declare that what I claim is :-
The improvements in Baking Powders hereinbefore described which consists in
adding Chlorate of Potash to the ordinary constituents thereof substantially as set
forth.
Dated this 10th day of June 1907
PHILIP M. JUSTICE,
55 & 56, Chancery Lane, London,
Applicant's Agent.