HIGHEST PERCENTAGE OF ALCOHOLIC CONTENT FOUND IN HOMEMADE BREAD
Philadelphia, Pennsylvania (JFK+50) On September 7, 1926, the American Chemical Society* was informed that homemade bread "contains a greater alcoholic content than beverages permitted" under the prohibition laws.
Two Cornell College** professors found alcoholic content varying from .04 to 1.9% in twelve samples of bread. The highest percentage was in homemade bread.
No alcohol was found in stale bread.
JFK+50 NOTE
Pure baking extracts, like vanilla & almond, contain between 35 & 40% alcohol by volume. 35% is the minimum allowed by the FDA to extract the flavors.
*American Chemical Society (ACS) is a non-profit scientific society based in the U.S. supporting scientific inquiry in the field of chemistry.
**Cornell College (University) is located in Mount Vernon, Iowa & was founded in 1853 by George Bryant Bowman. CC was named in honor of iron tycoon William Wesley Cornell.
SOURCES
"Alcoholic Content Of Bread Is Found To Break Dry Laws," The Evening Star, Washington, D.C., September 7, 1926, Chronicling America, Library of Congress, www.loc.gov/
"American Chemical Society," www.acs.org/
