DE29724008U1 - loaf - Google Patents

loaf

Info

Publication number
DE29724008U1
DE29724008U1 DE29724008U DE29724008U DE29724008U1 DE 29724008 U1 DE29724008 U1 DE 29724008U1 DE 29724008 U DE29724008 U DE 29724008U DE 29724008 U DE29724008 U DE 29724008U DE 29724008 U1 DE29724008 U1 DE 29724008U1
Authority
DE
Germany
Prior art keywords
loaf
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.)
Expired - Lifetime
Application number
DE29724008U
Other languages
German (de)
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.)
PATZELT BECKER
Original Assignee
PATZELT BECKER
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 PATZELT BECKER filed Critical PATZELT BECKER
Priority to DE29724008U priority Critical patent/DE29724008U1/en
Priority claimed from DE1997130628 external-priority patent/DE19730628A1/en
Publication of DE29724008U1 publication Critical patent/DE29724008U1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
DE29724008U 1997-07-17 1997-07-17 loaf Expired - Lifetime DE29724008U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE29724008U DE29724008U1 (en) 1997-07-17 1997-07-17 loaf

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE29724008U DE29724008U1 (en) 1997-07-17 1997-07-17 loaf
DE1997130628 DE19730628A1 (en) 1997-07-17 1997-07-17 Bread especially for people with intestinal problems

Publications (1)

Publication Number Publication Date
DE29724008U1 true DE29724008U1 (en) 1999-08-12

Family

ID=26038365

Family Applications (1)

Application Number Title Priority Date Filing Date
DE29724008U Expired - Lifetime DE29724008U1 (en) 1997-07-17 1997-07-17 loaf

Country Status (1)

Country Link
DE (1) DE29724008U1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2781215C1 (en) * 2022-04-15 2022-10-07 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" Method for the production of rye-wheat bread on spelled sourdough

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2781215C1 (en) * 2022-04-15 2022-10-07 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств" Method for the production of rye-wheat bread on spelled sourdough

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Legal Events

Date Code Title Description
R207 Utility model specification

Effective date: 19990923

R150 Term of protection extended to 6 years

Effective date: 20001219

R151 Term of protection extended to 8 years

Effective date: 20031031

R152 Term of protection extended to 10 years

Effective date: 20051020

R071 Expiry of right