CA2052361C - Biscotte au gout de pain et methode de fabrication
- Google Patents
Biscotte au gout de pain et methode de fabrication
Info
Publication number
CA2052361C
CA2052361CCA002052361ACA2052361ACA2052361CCA 2052361 CCA2052361 CCA 2052361CCA 002052361 ACA002052361 ACA 002052361ACA 2052361 ACA2052361 ACA 2052361ACA 2052361 CCA2052361 CCA 2052361C
Authority
CA
Canada
Prior art keywords
cracker
dough
flour
yeast
suspension
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Barilla G e R Fratelli SpA
Original Assignee
Barilla G e R Fratelli SpA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Barilla G e R Fratelli SpAfiledCriticalBarilla G e R Fratelli SpA
Priority to CA002052361ApriorityCriticalpatent/CA2052361C/fr
Publication of CA2052361A1publicationCriticalpatent/CA2052361A1/fr
Application grantedgrantedCritical
Publication of CA2052361CpublicationCriticalpatent/CA2052361C/fr
Подкисляющая добавка для хлеба из ржаной или смеси ржаной и пшеничной муки и способ получения подкисляющей добавки из ржаной или смеси из муки ржаной и пшеничной муки