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William Ziegler Sr. (September 1, 1843 – May 25, 1905) was an American industrialist who was one of the founders of the Royal Baking Powder Company. He ended up suing his partners. His other interests were organizing Arctic expeditions and yachting. [1]
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.
The company was started by brothers Joseph Christoffel Hoagland and Cornelius Nevius Hoagland in 1866, [1] [2] It later came under the ownership of William Ziegler, and then his adopted son, William Ziegler Jr. [3] [4] Lid of Royal Baking Powder tin, in historical perspective, probably late 19th century.
His grandfather was Vincent Clarence Price, who invented "Dr. Price's Baking Powder", the first cream of tartar-based baking powder, and it secured the family's fortune. [5] Price was of Welsh [ 6 ] and English descent and was a descendant, via his paternal grandmother, of Peregrine White , the first child born in colonial Massachusetts , being ...
Joseph Christoffel Hoagland (June 19, 1841 – December 8, 1899) was an American businessman, industrialist and civil servant who founded and presided the Royal Baking Powder Company. Hoagland also served as presidential elector at the 1880 United States presidential election .
Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate [9]), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO 3. It is a salt composed of a sodium cation (Na +) and a bicarbonate anion (HCO 3 −). Sodium bicarbonate is a white solid that is crystalline but often appears as a
Single-family (home, house, or dwelling) means that the building is usually occupied by just one household or family and consists of just one dwelling unit or suite. In some jurisdictions, allowances are made for basement suites or accessory dwelling units without changing the description from "single-family".
To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.