Page 21 Advertisement 3

New Zealand Listener, Volume 16, Issue 391, 20 December 1946, Page 21

Better baking results with new flour IF YOU LET_ Mixtures STANd" / Says Mr; 8 Balloway Leading Chef and Baker The new four has a higher bran and pollard Mr. S. Galloway, well- known throughout New content and thus absorbs moisture more Zealand as 0 leading slowly. You know how a pudding m ixture Hotel Chef; Baker and Pastrycook offers You this advice based on a lifetime' $ exper- containing breadcrumbs must be mixed ience of practical baking: slack and left to stand SO that the bread- crumbs can absorb the mixture_ Well, the the extra bran and pollard act like the before putting it in the oven But you breadcrumbs So if you bake immediately say, surely the baking powder will act in that time and the cake won t rise. after mixing you 11 get poor rising, ex- cessive oven shrinkage, breaks in sides and Mr. Galloway 8 answer to that is sound; top of your cakes and the goods will dry Use a PHOSPHATE BAKING POWDER out and go stale ALL BECAUSE THE for these Phosphate Powders do not act BRAN AND POLLARD DID NOT until subjected to oven or steamer heat: HAVE TIME TO ABSORB THE Any mixture can be left standing without detriment: MOISTURE. So there it iS, with the new Hour use 4 Mr. Galloway' S advice is Let your Phosphate Baking Powder and let your mixture mature for as long as I5 minutes mixture stand: LISTEN TO THE BETTER BAKUNG BUREAU If You would like more information on the use of the PROBRAMME 10.30-10.45 a.mL. new flour or if you have baking problems of any nature write for FREE advice to : TUESDAYS AND THURSDAYS "BETTER BAKING BUREAU" RECIPES AND HINTS P.o. BOX 990, WELLINGTON: