FLOUR
Sometimes a cheaper or inferior grade of flour is substituted for one of higher quality, and even a different kind of flour may be substituted, as corn meal in wheat flour, or wheat in rye flour. Alum may be added by millers to cover up traces of bad flour, and by bakers to make the bread white when a bad or cheap flour is being used. Copper sulfate also may be added to improve the appearance. Occasionally rye flour is made from rye upon which ergot has developed. Stannous chlorid and potassium carbonate are added to ginger cake to give the same color to the product made of molasses and a poor grade of flour as that made from good flour and honey.