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George William Johnson
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A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
A21D2/14—Organic oxygen compounds
A21D2/145—Acids, anhydrides or salts thereof
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Organic Low-Molecular-Weight Compounds And Preparation Thereof
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Abstract
9682. Johnson, G. W., [Chemische Fabrik vorm. Goldenberg, Geromont, et Cie]. April 23. Baking-powders.-The usual tartar or tartaric acid is replaced by dry acid tartrate of sodium, or by ammonium acid tartrate with or without acid sodium tartrate.
GB190909682D1909-04-231909-04-23Improvements in the Manufacture and Production of Baking Powders.
ExpiredGB190909682A
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