Bakers Weekly Recipes

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

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Temporary Hard Water

Temporary hard water is a water which is high in calcium and magnesium carbonates and low in calcium and magnesium sulphates or probably contains only traces of these two substances. A temporary hard water can be converted into soft water by boiling. When water containing calcium and magnesium bicarbonates is subject to intense heat the bicarbonates are broken up, carbondioxide is liberated and the corresponding carbonates are formed, which are insoluble in water and will be precipitated, thus converting the hard water into soft water. The precipitated carbonates should be removed by filtration.

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