Bakewell Cream: Difference between revisions
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Revision as of 03:38, 2 April 2014
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 WWII. 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
- ^ Hale, John (1986-03-19). "Bangor firm introduces new biscuit mix". Bangor Daily News. p. 20. Retrieved 2014-01-28.
- ^ McGarrigle, Dale (2009-08-11). "He's into the mix". BDN Maine Business. Bangor Daily News. Retrieved 2014-01-28.
- ^ "About us". The New England Cupboard. Retrieved 2014-01-28.
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