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Proteo Foods, Inc., Chicago.
Holsum Bakery Co., Fort Wayne, Ind.
Bread prepared from water, gluten, soy bean and whole wheat flours, skim milk, yeast, fat, egg, casein, salt, calcium-acid phosphate and a yeast food containing calcium sulphate, ammonium chloride, sodium chloride and potassium bromate.
2.7 per gram; 77 per ounce.
On the basis of the recently adopted General Decision "Special Purpose Foods for Diets Restricted in Dextrose Formers" (The Journal, Sept. 1, 1934, p. 681), the previous acceptance of Proteo Bread is being withdrawn. Under this decision it is required that special breads intended for diets restricted in dextrose formers, to be eligible for acceptance, shall contain dextrose formers in an amount not greater than 3.3 Gm. of dextrose per hundred cubic centimeters (the dextrose equivalence being computed as the carbohydrate, plus 58 per cent of the protein, plus 10 per cent of the fat content of the
Committee on Foods. JAMA. 1934;103(13):992-993. doi:10.1001/jama.1934.02750390036011