The Chittick Carbon Dioxide Apparatus is used to determine total carbon dioxide in prepared bakery mixes and self-rising flours. Bakery mixes may include, but are not limited to cake, biscuit, pancake, cookie, muffin, or other chemically leavened mixes.

Carbon dioxide may be released from sodium, potassium, and ammonium bicarbonates (as sources of leavening gas) or calcium and sodium carbonates. A strong acid, e.g. sulfuric acid, is required to neutralize carbonate sources.

This method can be used for systems that contain various leavening ingredients such as sodium aluminum sulfate, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, dimagnesium phosphate, or organic acids. A large sample of the bakery mix and self-rising flour is used to provide sufficient carbon dioxide to be detected by the Chittick apparatus.

Chittick Parts and Pricing

Contact for pricing on:

• Complete Chittick Apparatus mounted on base

• 300 ml leveling bulb

• 250 ml graduated measuring tube

• 4mm stopcock bridge

• 10mm OD transfer tube

• 25ml acid buret

• 50 ml acid buret

• Modified Reaction Flask

• 250 ml wide mouth reaction flask

• Rubber Stopper

• Tygon food grade tubing per ft.