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New Zealand Listener, Volume 11, Issue 276, 6 October 1944, Page 3

EXPERTS REPORT 26 WOOxEHTHESIT6Ate ON THE NEW BAKINB POWDERS Samples of the new baking powders based upon leave the baking after mlxing In the powder for Pure food phosphate were sent to 26 cookery ex- long times without losing any rising: Phosphate perts in all parts of the Dominion. They were In- Baking Powders don't "act 9 till they are in the oven: vited to both use and mis-use it, and report their findings. AND THERE'8 PHOSPHATE FOR HEALTH The sum total of their opinion was that as well as New Zealand soils are deficient In phosphate, which being better, the new phosphate baking powders is So essential for health. That Is why Phosphate are foolproof: For instance, when as much as 25% Baking Powders are more than a contribution to more than the correcc amount was deliberately cooking, they have a real and vital health value toO: used in tests, the results were still successful; and How to get a Phosphate Baking Powder ? That'$ there was none of the after-taste usually associated easy. All the best known brands are using Phos- with an overdose of baking powder: phates as the rising agent; and if You will look on Without exception, all these experts were en- the reverse side of the label you'|i find "Phosphates" thusiastic in their praise. They got better aeration, listed among the ingredients: That' $ your gulde to more even texture; the baking kept moist longer, Better Cooking Better Healch and Better but above all they were thrilled that they could Baking Powder: Pure Food Phosphate for baking powder manufacture Is 4 product of Albright & Wilson, and Is Gistributed in New Zealand by Imperial Chemical Industries (NZ) Ltd,, 16 The Terrace; Wellington