The Bakers Guide

Ingredients

• 5 per cent
• one gram of cane sugar was dissolved
• 20 centims
• 1 centim afforded 90 fahr
• 90 fahr
• one degree of heat
• one gram of glucose in the same way affords nearly double the temperature of can
• 0 fahr
• one gram dissolved in 50 centims of water
• 50 centims of water
• 1 centim afforded 70 fahr
• 70 fahr
• 1 centim of lemon juice from a squeezed lemon diluted
• 3 centims
• one centim afforded 1 1 degrees of heat
• 1 degrees of heat
• 24 per cent
• one centim of 2 per cent
• 2 per cent
• 1 centim of 1 per cent
• 1 per cent
• 1 gram of cream of tartar put in a small mortar
• 1 centim afforded 13° fahr
• 1 gram o
• two methods in routine work

Directions

1. essential facts of a decimal water mixture of bread and biscuit stuffs, e.g. :—

2. 1. Chlorinated Soda Solution, albuminoid heat evolved.

3. 2. Strong Acid Permanganate, albuminoid and carbohydrate.

4. 3. Supernatant Portion, dextrino-saccharines. Saccharines are estimated in 5 per cent, solution to obtain

5. standards, from which data the various saccharine solutions ma/ be estimated. For example : one gram of cane sugar was dissolved and made 20 centims with water. Of this solution 1 centim afforded 90 Fahr., i e., 1800 for the gram of cane sugary we see that a £ per cent, solution of sugar would afford nearly one degree of heat, hence the constant factor for cane sugar is •55, or nearly the same as that for albuminoid. AH syrups suitably diluted can be estimated. Degrees evolved multiplied by factor and by dilution. One gram of glucose in the same way affords nearly double the temperature of cane sugar ; arr experiment indicated 330 0 Fahr. so that the factor is approximately '3 for glucose. Dextrose is still higher, and approaches tartaric and citric acids.

6. Citric Acid. — One gram dissolved in 50 centims of water, of this solution 1 centim afforded 70 Fahr., or 350 0 for the gram of citric acid, the factor is, therefore, '28. For example, 1 centim of lemon juice from a squeezed lemon diluted with water to 3 centims, of this solution one centim afforded 1 1 degrees of heat, corresponding to 9J per cent, of citric acid, viz. : — 1 1 0 x '28 x 3^=9*24 per cent, citric acid.

7. During one minute the temperature of citric acid solutions" are scarcely noticeable, during the next minute the temperature rises with effervescence, and the whole experiment is concluded in three minutes.

8. Tartaric Acid. — One centim of 2 per cent, solution of tartaric acid afforded 8° Fahr., or 1 centim of 1 per cent, solution 40' Hence the factor for tartaric acid is '25. For example : 1 gram of cream of tartar put in a small mortar with a little water, and a few centims of potash or soda solution added to dissolve it, and the whole made up with water to 20 centims. Of this solution 1 centim afforded 13° Fahr., or 1 gram o( cream of tartar 260 0 Fahr. The factor for cream of tartar is, therefore, nearly '4. By making our own standards cream of tartar can be accurately estimated by thermometric oxidimetry* So alcohol, glycerine, honey, malt extract etc.

9. Estimation of Copper Reducing Sugars.— Dr. Barker- Smith uses two methods in routine work.

10. Digitized by

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.