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EZ EZ
wrote...
6 years ago
The gases that always contribute to leavening baked products are:
 
  (1) air, (2) steam, (3) carbon dioxide, (4) 1 and 2, (5 ) 1, 2, and 3
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findyourbliss99findyourbliss99
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6 years ago
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wrote...

6 years ago
Good timing, thanks!
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Yesterday
Smart ... Thanks!
wrote...

2 hours ago
this is exactly what I needed
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