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US Patent No. 7,595,075 (Sept. 29, 2009), K. Lang, et al., assigned to Delavau LLC, Philadelphia, PA.
Calcium-fortified foods, such as leavened baked foods include elemental calcium 0.1 to 2.2% by weight. It is added to bread products primarily in the form of calcium carbonate. It is best to apply this addition to bread containing flour that is substantially free of bran and/or wheat middlings. The bread should also have a pH between 3.0 and 6.5.
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