COLOURING MATTER IN CAKES

Dominion, Volume 5, Issue 1425, 27 April 1912, Page 11

COLOURING MATTER IN CAKES

The tendency of evidence before the Pure roods i Commission, held in Sydney last week, was to justify the use of margarine in pastry, and" also the use of colouring matter in cake.;. It appears, from the explanation given by one witness, that tho pa-trvcooks are* compelled to use large quantities of Adelaide eggs, and it also appears that the Adelaide eggs are of a very pale, wan character. Tho New South Wales egg has a beautiful roseate hue, but its Adelaide rival is woefully deficient in t'ois particular attractiveness. Still, it is considered that for the Adelaide importation is extremely adaptable. The cakes made from Adelaide eggs have the same paleness, which creates, {is happens in other departments of the culinary art, a certain suspicion in tho mind of the customer; and, in order to allay this unfounded suspicion against the Adelaide egg, merely on account of lack of ruddiness of yoke,, a strong caso was made out for the judicious use of artificial colouring. The importance of the matter was shown by. tne gigantic operations of pastrycooks in the city of Sydney. One firm last Good Friday baked no fewer than 300,000 buns, so tliat the number baked by all the pastrycooks combined would probably be appalling. The same firm stated that it used 1000 dozen eggs a day.