Bakers Grade

This grade has less imported wheat and a lower protein content than the top grade but more than the baker s grade. The protein content might be 13%. 

This is the standard grade used by small bakers to make bread. There will be sufficient third country wheat, probably Canadian, for it to work in a long process such as bulk fermentation. The protein content would be around 12%. 

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The submitters used Baker-grade triethylamine purchased from J. T. Baker Chemicals N.V., P.O. Box 1, Deventer, Holland, after distillation from potassium hydroxide. 

Technical grade triphenylphosphine as obtained from BASF or Aldrich Chemical Company, Inc., is satisfactory. Dichloromethane is obtained from E. Merck or Fluka Chemical Corp. and dried according to commonly used procedures. Pyridine is obtained from Aldrich Chemical Company, Inc., or J. T. Baker ("Baker" grade) and dried by distillation over calcium hydride. Bromine was obtained from Aldrich Chemical Company, Inc., and used as supplied. CAUTION Bromine is a severe irritant, causes burns, and is very poisonous. 

Company, Inc., and dried it by distillation (water aspirator) from calcium hydride. The submitters obtained dimethyl sulfoxide from J. T. Baker ("Baker" grade) and used it without purification. j... 

The nitrous oxide was passed through two successive alkaline py-rogallol solutions and finally through triply distilled water. The aromatic compounds were either Baker Analyzed reagents or Baker Grade reagents. 

It is important to use recently-prepared pure sodamide, which must be of fine granular form. Old material of irregular lumpy form, even if ground gives poor results, and should not be employed. The sodamide may be prepared as detailed in Section 11,50,j. A satisfactory grade is marketed by May and Baker Ltd. 

Reagent-grade acetonitrile (J. T. Baker Chemical Company) was used without further purification. 

Technical grade DMF is available from the Grasselli Chemicals Department of E. I. duPont de Nemours and Company. The 1,4-dichlorobutane was obtained from the Electrochemicals Department, E. I. duPont de Nemours and Company. Technical Baker and Adamson fused chip sodium sulfide assaying 60% sodium sulfide was used. The checkers obtained somewhat lower yields when the appropriate amount of reagent grade Na2S OHjO was employed instead of the technical material. 

Baker Analysed reagent-grade formaldehyde solution obtained from J. T. Baker Chemical Company was used. The checkers used material purchased from Wako Pure Chemical Industries, Ltd., Japan. 

All the modern phenol formulas are based on and modified from a few lay peelers formulations. Names such as Grade, Coopersmith, Kel-sen, and Maschek are the origins of Baker-Gordon s, Brown s, Hetter s, Stone s, Litton s, Ex-... 

Acetone, Resi-Analyzed, J.T. Baker Acetonitrile, HPLC grade, J.T. Baker... 

Ethyl acetate, Pesticide Grade, J.T. Baker Hexane, Resi-Analyzed, J.T. Baker Hydrochloric acid (HCl, 36.5-38.0%), J.T. Baker Hydrion pH buffer, VWR (cat. No. 34175-220)... 

J. T. Baker dimethylaniline (purified grade) is satisfactory without distillation. 

Reagent grade tetrahydrofuran purchased from J. T. Baker Chemical Co., was freshly distilled from sodium metal and benzophenone. 

Polywax 500 and 655 (polyethylene fraction with average molecular weights of 500 and 655, respectively), purchased from Baker Petrolite, Inc., was used to prepare simulated FT wax (i.e., solvent) for the evaluation of flltration performance with and without the presence of aliphatic alcohol and mono-olefin in the FT wax. 1-dodecanol (ACS reagent, > 98%, Sigma-Aldrich, Inc.) and 1-hexadecene (GC standard grade reagent, > 99.8%, Sigma-Aldrich, Inc.) were used as model... 

All of the above flours are white flours of ordinary whiteness. If the extraction rate is reduced still further, whiter flour known as patent flour is obtained. A patent flour can be produced from the grist of baker s grade or higher flours. The resulting flour will not only be whiter it will have a lower protein content. The quality of the protein will be higher. 

ADD methods needed a baker s grade flour of 12% protein, the sort of flour that would be used in a bulk fermentation process rather than that a CBP process would use. This is exactly the sort of flour that a small baker would use for a bulk fermentation process. Thus both processes could be used with the same grade of flour. 

If the addition is made at the flour mill this grade of flour can be supplied directly to the bakery for use. This solution suits the large plant bakery and the domestic baker. Adding a concentrate to a mix derived from a bag of baker s flour is a solution that suits a small baker or a supermarket in-store bakery. There is then no need to stock an extra grade of flour for a product that will probably have a small sale. 

The British practice is to make these products with a bread flour, possibly a standard baker s grade flour or an even stronger flour. Some plant bakeries use a flour that is 75% Canadian Western Red Spring wheat to make croissants. A grist this strong has an enormous amount of tolerance. 

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