Samples of the new baking powders based upon pure food phosphate were sent to 26 cookery ex- perts in all parts of the Dominion. They were invited to both use and mis-use it, and report their findings. The sum total of their opinion was that as well as being better, the new phosphate baking powders are foolproof: For instance, when as much as 25% more than the correct amount was deliberately used in tests, the results were still successful; and there was none of the after-taste usually associated wich an overdose of baking powder. But let one of the demonstrators speak for herself : 66 I consider the baking powder is excellent and enjoyed working with it. In cases wbere 25 % excess baking powder was added n10 acid taste could be detected Our conclusion is that the baking powder will provide very good results on all scores and that even allowing for slight irregularities in its use the (cooked) product was still of bigh standard: 92
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New Zealand Listener, Volume 11, Issue 268, 11 August 1944, Page 5
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165Page 5 Advertisement 2 New Zealand Listener, Volume 11, Issue 268, 11 August 1944, Page 5
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