Bakers Weekly Recipes

Not a cookbook — a trade manual. Recipes in hundredweights of flour, for the professional baker of 1922.

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Permanent Hard Water

Permanent hard water is a water which contains calcium and magnesium sulphate alone, or in addition with other salts, such as calcium and magnesium carbonates. Permanent hard water cannot be softened by boiling as the sulphates are not decomposed at the boiling temperature of water, although a permanent hard water may be softened to some extent by removing the calcium and magnesium bicarbonates which may be present in the water in addition to the sulphates.

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