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  2. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

  3. Percent active chlorine - Wikipedia

    en.wikipedia.org/wiki/Percent_active_chlorine

    Liquid bleaches for domestic use fall in 3 categories: for pool-treatment (10% hypochlorite solutions, without surfactants and detergents), for laundry and general purpose cleaning, at 3–5% active chlorine (which are usually recommended to be diluted substantially before use), and in pre-mixed specialty formulations targeted at particular ...

  4. How to Use Bleach in Laundry the Right Way - AOL

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  5. Flour bleaching agent - Wikipedia

    en.wikipedia.org/wiki/Flour_bleaching_agent

    Chorleywood bread process – another bread making process that increases volume; Flour treatment agent; Graham flour – an early unbleached whole-grain flour; Maida flour – a commonly bleached flour in India

  6. How to whiten white clothes without bleach - AOL

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    Top-rated liquid bleach alternatives Mrs. Stewart’s Concentrated Liquid Bluing. ... You can use hydrogen peroxide to white laundry by adding it to the water in the washer drum. The cleaner has a ...

  7. 6 Things You Should Never Clean With Bleach, According To ...

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    Using bleach, a powerful disinfectant, may be part of your cleaning routine. ... “Use a couple of small squirts of mild liquid dish soap mixed into warm water and rub gently, then rinse ...

  8. Bleach activator - Wikipedia

    en.wikipedia.org/wiki/Bleach_activator

    Bleach activators are compounds that allow a lower washing temperature than would be required otherwise to achieve the full activity of bleaching agents in the wash liquor. Bleaching agents, usually peroxides, are usually sufficiently active only from 60 °C on. With bleach activators, this activity can already be achieved at lower temperatures.

  9. Leavening agent - Wikipedia

    en.wikipedia.org/wiki/Leavening_agent

    In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.

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