Royal - Baking Powder

Product Information

a b Brown, Martha C. (1981). "Of Pearl Ash, Emptins, And Tree Sweetnin' America's First Native Cookbook". American Heritage. 32 (5) . Retrieved 22 January 2019.

Baking powder is a pretty simple mixture: baking soda (a base), an acid, and a buffering material to keep the two from reacting before use. The buffer is usually cornstarch or flour; the acid can vary. At the time of Ziegler’s extradition hearing in 1903, Royal used cream of tartar, but almost everyone else used the cheaper and more potent sodium aluminum sulfate, or alum. Royal tried for years to besmirch alum’s good name, calling it unnatural and poisonous compared with Royal’s own “natural” recipe. (Cream of tartar is a by-product of the wine-making process and could be marketed as “from the grape.”) Yet consumers still preferred alum baking powders despite their “unnatural” origins. If Royal could get alum baking powders outlawed, then its more expensive cream-of-tartar baking powder would be the only product left on store shelves. It was a drastic measure, but all’s fair in love and war, and this was surely war. Joseph Christoffel Hoagland (June 19, 1841 – December 8, 1899, Manhattan) was the first president of the Royal Baking Powder Company. The first to create a form of baking powder was English chemist and food manufacturer Alfred Bird in 1843. Bird was motivated to develop a yeast-free leavener because his wife Elizabeth was allergic to eggs and yeast. His formulation included bicarbonate of soda and tartaric acid, mixed with starch to absorb moisture and prevent the other ingredients from reacting. A single-action form of baking powder, Alfred Bird's Baking Powder reacted as soon as it became damp. [24] For example, Rumford Baking Powder is a double-acting product that contains only monocalcium phosphate as a leavening acid. With this acid, about two-thirds of the available gas is released within about two minutes of mixing at room temperature. It then becomes dormant because an intermediate species, dicalcium phosphate, is generated during the initial mixing. A further release of gas requires the batter to be heated above 140°F (60°C). [11]

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A.J. Bent, ed. (1997). The Technology of Cake Making (6ed.). Springer. p.102. ISBN 9780751403497 . Retrieved 2009-08-12. Generally, one teaspoon (5 g or 1/6 oz) of baking powder is used to raise a mixture of one cup (120g or 4oz) of flour, one cup of liquid, and one egg. However, if the mixture is acidic, baking powder's additional acids remain unconsumed in the chemical reaction and often lend an unpleasant taste to food. High acidity can be caused by ingredients such as buttermilk, lemon juice, yogurt, citrus, or honey. When excessive acid is present, some of the baking powder should be replaced with baking soda. For example, one cup of flour, one egg, and one cup of buttermilk requires only 1⁄ 2 teaspoon of baking powder—the remaining leavening is caused by buttermilk acids reacting with 1⁄ 4 teaspoon of baking soda. [ citation needed] As described above, baking powder is mainly just baking soda mixed with an acid. In principle, a number of kitchen acids may be combined with baking soda to simulate commercial baking powders. Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking; for example, many heirloom chocolate cake recipes call for a tablespoon or two of vinegar. [46] Where a recipe already uses buttermilk or yogurt, baking soda can be used without cream of tartar (or with less). Alternatively, lemon juice can be substituted for some of the liquid in the recipe, to provide the required acidity to activate the baking soda. The main variable with the use of these kitchen acids is the rate of leavening. The first type of baking powder, a single-acting formula, was developed in England in 1843 by Alfred Bird. Bird was a chemist and food manufacturer. He was looking to create a leavening agent free of yeast and eggs because his wife, Elizabeth, was allergic to both. He came across the idea of combining baking soda with tartaric acid (cream of tartar, which is a by-product of wine-making), which would bubble up when water was added. To make it shelf stable, he added starch to the mixture to absorb the ambient moisture and prevent it from reacting when it wasn’t in use. Bird’s baking powder, however, was used mainly by the British army rather than home bakers, and Bird never bothered to patent his product. (In 1845, another Englishman, Henry Jones, used Bird’s baking powder formula to create another baking staple for home bakers: self-rising flour. That may be a topic for another blog post.)

a b c Reisert, Sarah (2018). "Baking up a Storm: When crime and politics influenced American baking habits". Distillations. 4 (3): 46–47 . Retrieved August 23, 2018. Keep Royal baking powder close by when you’re making scones, birthday cakes and fluffy American pancakes. To make self-raising flour, add one teaspoon of baking powder to 110g plain flour. Baking powder is also a great deodoriser - put some in a bowl in your fridge to get rid of any unwanted odours. Another typical acid in such formulations is cream of tartar ( K C 4 H 5 O 6), a derivative of tartaric acid. [6] Single- and double-acting baking powders [ edit ]I would have to say that the flavor of the first loaf had a slightly metallic aftertaste. Although others in my house disagree. In Memory of J. C. Hoagland. Directors of the Royal Baking Powder Company Take Action". New York Times. December 10, 1899 . Retrieved 2011-05-01. As a mark of respect to the late Joseph C. Hoagland, who had for more than thirty years acted as President of the Royal Baking Powder Company, ...