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The Significance of pH in Baking
Beckman Reprint R-6166
- 1960-Oct
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Small JPG1200 x 1531px — 170 KBFull-sized JPG2708 x 3456px — 833 KBOriginal fileTIFF — 2708 x 3456px — 26.8 MBThe reprinted article, originally published in Bakers Digest, was written by employees of the Fleischmann Laboratories and featured photographs of Beckman pH meters.
Arnold Beckman invented his first pH meter in 1934 at the request of a chemist from the California citrus industry, who needed an accurate way to measure the acidity of his product. The resulting instrument kicked off rapid development not only of Beckman Instruments, Inc. but also of the electronic scientific instrument industry.
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Cite as
Pomper, S., and J. A. Maselli. “The Significance of PH in Baking,” October 1960. Beckman Historical Collection, Box 19, Folder 20. Science History Institute. Philadelphia. https://digital.sciencehistory.org/works/db78tc523.
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