Bakewell Cream

Bakewell Cream is a leavening agent used primarily in baking to create light and fluffy textures in pastries, breads, and other baked goods. Unlike traditional baking powder, which contains an acid and a base that react when moistened, Bakewell Cream is a unique product that requires the addition of an acid, typically in the form of cream of tartar, to activate its leavening properties.

History

The origins of Bakewell Cream date back to the World War II era in the United States. During this time, there was a shortage of cream of tartar, which was commonly used as a leavening agent. In response to this shortage, a chemist in Maine developed Bakewell Cream as an alternative. It quickly gained popularity for its ability to produce similar results to traditional baking powder without the need for imported cream of tartar.

Composition

Bakewell Cream is primarily composed of sodium acid pyrophosphate (SAPP), a leavening acid. When combined with baking soda (sodium bicarbonate), it creates carbon dioxide gas when heated, which causes dough or batter to rise. Unlike some baking powders, Bakewell Cream does not contain aluminum, making it a preferred choice for those looking to avoid aluminum compounds in their baking.

Usage

To use Bakewell Cream in recipes, it must be combined with baking soda. The typical ratio is 2 parts Bakewell Cream to 1 part baking soda. This mixture is then used in place of baking powder, with the addition of an acidic component, such as buttermilk or yogurt, to activate the leavening process. Bakewell Cream is especially popular in recipes for traditional New England cuisine, such as biscuits and scones, where its ability to produce a high rise is particularly valued.

Cultural Significance

Bakewell Cream holds a special place in the culinary history of New England. It is celebrated for its local invention and production, as well as its contribution to the region's baking traditions. The product is often associated with home-style cooking and has a loyal following among those who appreciate its unique qualities and the distinctive texture it lends to baked goods.

See Also

• Baking powder
• Leavening agent
• Sodium bicarbonate
• Cream of tartar

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