Half a croissant, on a plate, with a sign in front of it saying '50c'
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Tinted Baking Powder

Colored b.p. shows whether you've sifted it in adequately, vanishes in baking
  (+14, -2)(+14, -2)
(+14, -2)
  [vote for,

Baking powder gets lumpy; these lumps are hard to see when being sifted or stirred into pale flour, but make brown bitter spots in the baked goods. Failure to stir it in completely leaves brown bitter streaks even if the powder isn't lumpy.

Tinted Baking Powder is visible against anything at least as pale as rye flour, so you can see spots and streaks in the dry ingredients. The color breaks down to something safe and tasteless at moderate baking tempuratures, so it doesn't affect the finished baked goodie. An added bonus is that it might warn you of an inadequately baked goodie.

hello_c, Oct 29 2001

The pros discuss manufactures breakfast cereals http://www.foodprod...ve/1995/0795CS.html
Extruded grain pellets for all, with flavor profile [hello_c, Oct 29 2001, last modified Oct 05 2004]

Baking soda as 'fridge deodorizer https://web.archive...hem00/chem00388.htm
Not that useful... [csea, Jul 06 2009]


       Because sometimes there are these small techical errors...   

       Evidently my sifter is less fine-grained than my tongue. Big baking-powder lumps get broken up, but a few get through it.   

       T.B.P. would be even more useful when I'm too lazy to sift, when even the big lumps are a problem. I don't know how big the market of people too lazy to sift but not too lazy to bake is. OTOH, perhaps vanishing blue dye is cheap too. It's not as though baking powders have much else to differentiate themselves with.
hello_c, Oct 29 2001

       Is there precedent for dye that vanishes when baked?
egnor, Oct 30 2001

       blissmiss: No, I'll try that. I already keep all my nuts in the freezer, why not add other baking ingredients?   

       egnor: "Mastering the Morning: Creating Breakfast Cereals", linked, has a throwaway reference strongly implying that few natural, and only some FD&C, colorants are durable enough to withstand commercial cereal processing. I may have found a use for some heat-feeble dye long languishing in the Food Product Design archives.
hello_c, Oct 30 2001, last modified Oct 31 2001

       blissmiss: we keep some baking powder with the lid off in the fridge as a deoderizer.
DrBob, Oct 30 2001

       I like this! We never had a sifter, so although i baked all sorts of things (up to and including angel food cake) i rarely went to the trouble of sifting ingredients through a sieve--just whisked for a reallly long time. therefore, (esp. in my earlier cooking days) i'm quite familiar with the idea of biting into a muffin and finding bitter bits.   

       you get my vote!
Urania, Oct 31 2001

       No, but I find it noticeably worse flour than I can get plain.
hello_c, Oct 31 2001

       Fantastic idea. I can't tell you how many times yummy rolls and biscuits have been ruined for me because of a bitter bite. As for the vanishing when baked part, I really don't think that's necessary. One usually uses such a small amount of powder that I don't think color would be noticeable after it was all blended in.
tchaikovsky, Nov 25 2003

       This is such a good idea that it doesn't really count as half-baked. (Nevertheless I gave it my vote.) If you color the BP slightly yellow you don't need to worry about the color going away - that will work with all baked goods.   

       It's not the lumps that matter so much as just being sure that the BP gets evenly distributed, always a pain unless you sift.   

       Btw, it's baking soda you put in the fridge to absorb odors, not baking powder.
Yappa, Jul 06 2009

       //baking soda you put in the fridge to absorb odors// See [link].
csea, Jul 06 2009


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