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The Gestetner Cyclograph was a stencil-method duplicator that used a thin sheet of paper coated with wax (originally kite paper was used), which was written upon with a special stylus that left a broken line through the stencil, removing the paper's wax coating. Ink was forced through the stencil (originally by an ink roller), and it left its ...
Common sources of acid in baking recipes include buttermilk, yogurt, lemon juice, and cocoa powder. Baking soda isn’t just used as as a rising agent, either. It also improves the texture and ...
The stencil copy method meant that only one copy had to be read, as all copies were mechanically identical. David Gestetner eventually moved to London , England and in 1881 established the Gestetner Cyclograph Company to produce stencils, styli and ink rollers.
Effective baking powder foams when placed in hot water. Generally, one teaspoon (5 g or 1/6 oz) of baking powder is used to raise a mixture of one cup (120 g or 4oz) of flour, one cup of liquid, and one egg. However, if the mixture is acidic, baking powder's additional acids remain unconsumed in the chemical reaction and often lend an ...
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Crank-Nicolson-stencil.svg: Original uploader was Berland at en.wikipedia This is a retouched picture , which means that it has been digitally altered from its original version. The original can be viewed here: Crank-Nicolson-stencil.svg : .
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.