Dough-improver composition
AssigneePennwalt Corporation
InventorsFrederick D. Vidal, Albert B. Gerrity, Walter Clavan
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Abstract
A composition for improvement of dough comprising a powdery mixture of strong oxidizing agent, an organic flour and dough additive and an inert, hydrated salt.
Claims12
A composition for improving flour and dough comprising a powdery mixture of strong oxidizing agent, organic flour and dough additive, and an inert, edibly acceptable, hydrated salt wherein the proportion of said hydrated salt in the mixture provides about 15 parts up to about 50 parts by weight of water per 100 parts by weight of the strong oxidizing agent and a Trauzl number for the mixture of less than 40.
A composition for improving flour and dough comprising a powdery mixture of strong oxidizing agent and an inert, edibly acceptable hydrated salt wherein the proportion of said hydrated salt in the mixture provides about 15 parts up to about 50 parts by weight of water per 100 parts by weight of the strong oxidizing agent, and a Trauzl number for the mixture of less than 40 when from about 10 to about 100 parts by weight, per 100 parts by weight of the oxidizing agent, of organic flour and dough additive is mixed therewith.
Dependencies are inferred from the claim text.