Development and Use of Baking Powder and Baking Chemicals (Classic Reprint) - Tapa blanda

Sinopsis

Excerpt from Development and Use of Baking Powder and Baking Chemicals

More recently further improvements have been made In the manu facture of monocalcium phosphate. Nearly all manufacturers now use phosphoric acid that has been volatilized from phosphate rock. This acid Is practically free of impurities, notably fluorine, which sometimes remained In the acid that was produced by treating the phosphate rock with sulfuric acid. When volatilized phosphoric acid is treated with the calculated amount of purified calcium hydroxide or carbonate, a highly purified monocalcium phosphate results.

The speed with which the monocalcium phosphate reacts with bicarbonate of soda Is influenced by the conditions under which the phosphate is made. A recent patent (13) describes a process of producing anhydrous monocalcium phosphate. It is claimed that this product reacts slowly in the cold, so that most of the gas is liberated after heat is applied during the baking process.

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