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Re: Starch , Flour Pastes & Preservatives
- To: BOOK_ARTS-L@xxxxxxxxxxxxxxxx
- Subject: Re: Starch , Flour Pastes & Preservatives
- From: "Rodney Fry 01276 64566 x4151; GNET *821" <rod.fry@xxxxxxxx>
- Date: Wed, 2 Apr 1997 13:52:32 +0000
- Message-id: <199704021307.FAA12261@SUL-Server-2.Stanford.EDU>
- Sender: "The Book Arts: binding, typography, collecting" <BOOK_ARTS-L@xxxxxxxxxxxxxxxx>
Kathy in Saskatchewan Canada replied 27 Mar at 16:43:
>My recollection is that the regular flour in GB is self raising/rising and
>therefor probably containing baking soda or baking powder.
You are correct the UK self-raising flour contains the baking soda, which is
why I only use the plain flour! However reading the recent messages perhaps I
shall look more carefully for starches.
>>I also use 'Stadex', a cold water starch paste, but again I generally prepare
>>it with calcium hydroxide solution.
>I'm not familiar with this.
'Stadex WS503' is a blended cereal starch used as a cold water adhesive for
heavy weight bonding and is pH neutral. I have purchased it from Picreator
Enterprises Ltd in Hendon, London, T: 0181 202 8972, F:0181 202 3435
On the subject of preservatives in the paste I have used a few drops of 'BP
Formaldehyde Solution' in about two cupfuls of paste. This seems to keep my
paste for weeks at cool room temperatures. My chemical catalogue, admittedly
10 y old, shows 'thymol' as harmful and 'iso-thymol' as toxic. I have also
had suggested by a UK bookbinder that the chemical 'centrimide' (I am not sure
if this is trade name or the proper name) can also be used for a fungicidal
action - it's found as the active constituent in, for example, the antiseptic