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New Zealand Listener, Volume 11, Issue 284, 1 December 1944, Page 23

EXpERTS REPORT 26 ROOxErTHESasThat ON THE NEW BAKINe POwDERS Samples of the new baking powders based upon leave the baking after mixing In che powder for pure food phosphate were sent to 26 cookery ex- long times wichout losing any rising: Phosphate Perts in all parts of the Dominion. They were In- Baking Powders don't "act till they are In the Ovel 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; whlch 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 2 contribution to more than the correct amount was deliberately cooking, they have 4 real and vical healch value too: used in tests, the results were still successful, and How to get a Phosphate Baking Powder ? Thac"s there was none of the after-taste usually associated easy AlI the best known brands are using Phos- with an overdose of baking powder: phates as the rising agent and I6 You will look On Without exception, all these experts were en- the reverse side of the label you"Il find "Phosphaces thusiastic in their pralse. They got better aeration; listed among the Ingredients: That'$ your guide to more even texture; the baking kept moist longer, Better Cooking Better Health and Becter but above all they were thrilled that they could Baking Powder: Pure Food Phosphate for baking powder manufacture Is a product of Albright & Wilson; and I distributed in New Zealand by Imperial Chemical Industries (N.Z)) Ltds 16 The Terrace; Wellington 2