Bread improver compositions and methods for preparing the same

Claim 1

A BREAD IMPROVER COMPOSITION COMPRISING A FINELY DIVIDED, SOLID, INORGANIC BREAD IMPROVER COMPOUND SELECTED FROM THE GROUP CONSISTING OF CALCIUM PEROXIDE, THE PHOSPHATES OF CALCIUM AND AMMONIUM, THE PERSULFATES OF CALCIUM, POTASSIUM, SODIUM AND AMMONIUM, POTASSIUM BROMATE, POTASSIUM IODATE, AMMONIUM SULFATE, CALCIUM SULFATE, AMMONIUM CHLORIDE, SODIUM CHLORITE AND CALCIUM CARBONATE, AT LEAST THE MAJOR PROPORTION OF WHICH IS PHYSICALLY COMBINED WITH A MORE COARSELY PARTICULATE, NORMALLY SOLID, EDIBLE, WATER-EMULSIFIABLE PROTECTIVE MATERIAL COMPRISING AS ITS PREDOMINANT CONSTITUENT AT LEAST ONE WATER-EMULSIFIABLE MATERIAL SELECTED FROM THE GROUP CONSISTING OF MONOGLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, MIXED MONO- AND DIGLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, THE TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES HAVING AN IODINE VALUE NOT EXCEEDING 50, AND NORMALLY SOLID MIXTURES OF SUCH MATERIALS WITH LECITHIN, THE WEIGHT OF SAID PROTECTIVE MATERIAL AMOUNTING TO FROM 1/4 TO 2 TIMES THE WEIGHT OF SAID INORGANIC COMPOUND, SOME PARTICLES OF SAID INORGANIC COMPOUND BEING FULLY EMBEDDED IN SAID PROTECTIVE MATERIAL, OTHER PARTICLES OF SAID INORGANIC COMPOUND HAVING AT LEAST A PORTION OF THEIR SURFACES EXPOSED.