Law's grocer's manual : a practical guide for tea and provision dealers, Italian warehousemen, chandlers, drysalters, bakers, confectioners, fruiterers, and general store-keepers / compiled and arranged by James T. Law.

Date:
[1902?]
Catalogue details

Licence: In copyright

Credit: Law's grocer's manual : a practical guide for tea and provision dealers, Italian warehousemen, chandlers, drysalters, bakers, confectioners, fruiterers, and general store-keepers / compiled and arranged by James T. Law. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    producing in the summer season no less than three million bottles of these beverages weekly. Traders should be very careful not to re-fill bottles or syphons bearing other makers’ names or trade-marks, this being an offence heavily finable. “Camwal” Brand.—The letters “ Camwal ” are simply the initials for Chemists’ Aerated Mineral Water Asso- ciation, Limited. Aerated Bread.—Bread baked from dough made of flour, water, and salt, without barm, yeast, or any saline matter, but with carbonic acid gas, or carbonic dioxide, mechanically intro- duced in the form of carbonic acid water, similar to “soda-water.” The kneading—if kneading it can justly be termed—of the water and flour into dough was originally carried on in a special vessel close and strong, so as to maintain the pressure of the carbonic acid gas. When the dough was suffi- ciently kneaded, it was removed from the close vessel and put into the oven, where it would, of course, expand and rise at once, and thus be baked. The above was Dr. Dauglish’s ingenious method as first carried out, but it has been much altered, and the subjoined is the usual mode now followed :—First of all a rather weak wort is produced by working the malt and flour. This mixture is left to ferment, and in due course, owing to the bacteria, it sours. Now the water that is to be aerated is mixed with some of this weak acid liquid. It will then be found to readily ■ take up the carbon dioxide gas. The acid, besides, renders the gluten more soft.. fhe resultant aerated bread tastes, it must be confessed, to those who | can distinguish well-the difference be- tween the various kinds of bread, as somewhat raw, and we need not wonder at this when we bear in mind that there j ls, unfortunately, in this form of the I ***“ life, none of that invaluable peptonisation of the albumenoides I result naturally from the process I ordinary fermentative process, i e understand that it was to supply this I cct, and to meet the want for a bread that should not taste so crude, that the idea came into operation of adding the fermented wort as a part of the process. There are, we confess, however, some compensative points to allege on behalf of aerated bread. The flours used are both weak and damp and far from excellent, but still it is by this plan practicable to produce thence a form of bread that may still be fairly wholesome and palatable. It is claimed for this system that it is cleaner, requires no handling; flour is saved, time is saved, the bread being prepared and baked in half an hour, instead of six or eight, and that the bread is pure and more palatable. The gas is made in the same way as it is made for manufacturers of aerated waters. Five cubic feet of the gas are required to charge 35 gallons of water for every two sacks of flour. Bakers who have not the mechanical appliances for making proper aerated bread as above sometimes imitate it as follows:—For every pound of Hun- garian flour they use a gill of aerated water (brisk as possible), and salt at the rate of 2oz. to the stone. They empty the water into a basin, throw flour upon it, then mix, keeping in as much gas as they can, and in a few minutes put it into the oven. For small quantities, divide 31b. flour into two portions ; mix up the first with water in which 20Z. bicarb soda has been dissolved. Then mix the remainder of the flour with water to which ioz. muriatic acid has been added. Knead each of these doughs thoroughly, and then mix both portions together as thoroughly and rapidly as possible; form into loaves, and bake at once. 2. Use a baking powder, composed of 5 parts of Powdered Cream of Tartar, 2% parts of Bicarb of Soda, and 1 part of flour; all well dried and thoroughly mixed. These non-fermented breads require well baking, so as to prevent the for- mation of mouldiness. They all have a more or less limey taste, arising from the lime employed in the manufacture of the carbonic acid.