Bakewell Cream

Bakewell Cream baking powder, on a store shelf in Portland, Maine, USA.

Bakewell Cream is a variety of baking powder developed by Bangor, Maine chemist Byron H. Smith in response to a shortage of cream of tartar in the U.S. during World War II. It is sold throughout the U.S., but is most popular in the state of Maine.[1][2]

The current manufacturer, the New England Cupboard, is the successor to Byron Smith's original company. Their Bakewell-related products include the original baking powder in several varieties and a biscuit mix, all sold through several channels under the "Bakewell Cream" label. All varieties include acid sodium pyrophosphate, which was Byron Smith's original unique ingredient; those sold as "baking powder" also include sodium bicarbonate.[3]

References

  1. ↑ Hale, John (1986-03-19). "Bangor firm introduces new biscuit mix". Bangor Daily News. p. 20. Retrieved 2014-01-28.
  2. ↑ McGarrigle, Dale (2009-08-11). "He's into the mix". BDN Maine Business. Bangor Daily News. Retrieved 2014-01-28.
  3. ↑ "About us". The New England Cupboard. Archived from the original on 2014-02-02. Retrieved 2014-01-28.


This article is issued from Wikipedia - version of the 10/24/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.