CHECK THESE ADVANTABES OF PHOSPHATE BAKINB POWDERS Phosphate Baking Powders give 00% aeration, and a fine even texture and the baking retains its delicious flavour and moisture for 3 considerably longer period. 2 Phosphate Baking Powders do not lose strength while m ixing or standing: They may be mixed for hours and still be perfect: 3 Phosphate Baking Powders supply Phosphate,& mineral essential to healthy nerves, bones, teeth & bodily tone: 0 OOH GIVE US A PIECE ! That' S a pretty good looking cake, and it tastes good, Pure Food Phosphates. As a result, you get better too. But the really important thing is this Its aeration; better rising, better taste and better keep- better cake, and better for You, than it could have ing quality and in addition add definite you a been in pre-war years. extra nutritional value to the things you cook: For The reason for this is that all well-known New to-day' S Baking Powders are rich in Phosphate, the Zealand brands of baking powder have now discarded mineral which is indispensable to healthy teeth the pre-war rising ingredient and are prepared with bones, pure blood and general health. A & W P | RE F 0 0 D Phosphate IS USED I ALL LEading Baking Powders Albright & Wilson'$ Food Phosphates are distributed in New Zealand Imperial Chemical Industries (NZ) Ltd,, 16 The Terrace, Wellington, and Maritime Buildings, bgJmp Screet, Auckland.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19450615.2.8.1
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New Zealand Listener, Volume 12, Issue 312, 15 June 1945, Page 3
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232Page 3 Advertisement 1 New Zealand Listener, Volume 12, Issue 312, 15 June 1945, Page 3
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