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New Zealand Listener, Volume 16, Issue 403, 14 March 1947, Page 26

Better baking results with new Flour 9) IF YOU LET MIXTURES STAND The new four has a higher bran and pollard Says content and thus absorbs moisture more Mr. S. Galloway slowly. You know how a pudding mixture Leading Chef containing breadcrumbs must be mixed and Baker slack and left to stand SO that the bread crumbs can absorb the mixture Well, the the extra bran and pollard act like the breadcrumbs. So if you bake immediately Mr. S Galloway, well-known throughout New Zealand aS 4 leading Hotel Chef; Baker and Pastrycook offers You this advice after mixing you' '11 get poor rising, ex- based on 0 lifetime S experience of practical baking. cessive oven shrinkage; breaks in sides and Mr. Galloway S 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. Any mixture can be left standing without HAVE TIME TO ABSORB THE detriment: MOISTURE. So there it is, with the new flour use a ( Mr. Galloway' S advice is Let your Phosphate Baking Powder and let your mixture mature for as long as I 5 minutes mixture stand: 3) before putting it in the oven But you say, surely the baking powder will act in If You would like more information on the use of the that time and the cake won t rise. new flour or if You have baking problems of any nature write for FREE advice to: LISTEN To ThE BETTER BAKING "BETTER BAKING BUREAU" BUREAU PROGRAMME F 10.30 10.45 AM P.o. Box 990, WELLINGTON: TUESDAYS AND THURSDAYS, RECIPES & HINTS