The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

spring water content analysis

idaveindy's picture
idaveindy

spring water content analysis

Here is the data sheet for the bottled spring water that I use for both the starter and the main dough.  It's Crystal Geyser, sold at Big Lots.  

They have several sources and bottling plants. This is their Johnstown NY plant.

http://www.crystalgeyserplease.com/docs/ASW_Bottled_Water_Report_Johnstown.pdf

To see the others, go to http://www.crystalgeyserplease.com

click the 3-bar menu, then FAQS, then scroll down.

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Here is an excerpt:

“MCL” Indicates maximum contaminant level as established by US FDA for bottled water.

ANALYSIS PERFORMED /  MCL (mg/L)  / Level Found (mg/L)

   Secondary Inorganics

  •   Alkalinity -- 140
  •   Aluminum     0.2 ND
  •  Bicarbonat  -- 170
  •  Boron  -- ND
  • Bromide  -- 0.011
  •   Calcium -- 52
  •   Carbonate  -- ND
  •  Chloride     250  28
  •   Copper     1 ND
  •   Corrosivity  -- 0.56
  • Foaming Agents  -- ND
  •     Hardness, Calcium  -- 130
  •   Hardness, Total  -- 170
  •   Hydroxide  -- ND
  •  Iron     0.3  ND
  •    Magnesium  -- 10
  •    Manganese     0.05   0.0025
  •    Orthophosphate  -- 0.016
  •    pH     See endnote4    8.0
  •    Phenol     0.001 ND
  •   Potassium  -- ND
  •    Silver     0.1 ND
  •       Sodium  -- 9.6   
  •   Specific Conductance -- umho/cm 400
  •    Sulfate     250 13
  •    TDS     500   210
  •  Zinc     5 ND

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