DE300845C - - Google Patents
Info
- Publication number
- DE300845C DE300845C DENDAT300845D DE300845DA DE300845C DE 300845 C DE300845 C DE 300845C DE NDAT300845 D DENDAT300845 D DE NDAT300845D DE 300845D A DE300845D A DE 300845DA DE 300845 C DE300845 C DE 300845C
- Authority
- DE
- Germany
- Prior art keywords
- fat
- butter
- rusks
- roasting
- dough
- 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.)
- Active
Links
- 235000012433 rusks Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 239000003925 fat Substances 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 17
- 235000014121 butter Nutrition 0.000 description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000003893 Prunus dulcis var amara Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000020289 caffè mocha Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Publications (1)
Publication Number | Publication Date |
---|---|
DE300845C true DE300845C (enrdf_load_stackoverflow) |
Family
ID=554792
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT300845D Active DE300845C (enrdf_load_stackoverflow) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE300845C (enrdf_load_stackoverflow) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6810101B2 (en) | 1999-11-01 | 2004-10-26 | Babcock & Wilcox Canada, Ltd. | Heat exchanger tube support structure |
US6914955B2 (en) | 2002-10-31 | 2005-07-05 | Babcock & Wilcox Canada Ltd. | Heat exchanger tube support structure |
-
0
- DE DENDAT300845D patent/DE300845C/de active Active
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6810101B2 (en) | 1999-11-01 | 2004-10-26 | Babcock & Wilcox Canada, Ltd. | Heat exchanger tube support structure |
US6914955B2 (en) | 2002-10-31 | 2005-07-05 | Babcock & Wilcox Canada Ltd. | Heat exchanger tube support structure |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE29815564U1 (de) | Lebkuchen-Kuchen | |
DE300845C (enrdf_load_stackoverflow) | ||
CH624832A5 (enrdf_load_stackoverflow) | ||
AT391403B (de) | Verfahren zur herstellung eines pizzabodens | |
DE69918239T2 (de) | Verfahren zur Brotherstellung unter Zugabe von einer gliadinreichen Fraktion, ohne Zugabe von Hefenahrung und Emulgatoren | |
DE2149280A1 (de) | Verfahren zur Herstellung von Backwaren | |
DE3306173C2 (enrdf_load_stackoverflow) | ||
DE69117062T2 (de) | Cracker mit Brotgeschmack und Verfahren zu seiner Herstellung | |
DE736363C (de) | Verfahren zum Herstellen von Vollkornroggenbrot | |
DE702679C (de) | Verfahren zum Herstellen von Backwaren | |
DE202020001129U1 (de) | Gebäckstück | |
DE2609085C3 (de) | Würzmischung und Verwendung derselben als Teigzusatz bei der üblichen Herstellung von Brot | |
DE492052C (de) | Verfahren zur Teigbereitung aus Vollkornmehlen | |
JP3011576B2 (ja) | 具入り加工食品用具材加工助剤および具入り加工食品の製造方法 | |
DE648829C (de) | Verfahren zur Herstellung von Kuchen | |
DE756481C (de) | Verfahren zur Herstellung von fettarmen Backvormischungen | |
DE652706C (de) | Verfahren zur Herstellung eines Schichtbrotes | |
DE970743C (de) | Verfahren zur Herstellung eines Dauerbrotes | |
DE742480C (de) | Verfahren zur Herstellung vegetarischer Bratspeisen | |
DE2036803C3 (de) | Verfahren zur Herstellung eines Zwischenerzeugnisses für die Herstellung von Brot und anderen Backwaren | |
DE657190C (de) | Verfahren zum Herstellen von Backwaren | |
DE265680C (enrdf_load_stackoverflow) | ||
AT272236B (de) | Verfahren zur Herstellung eines als Ausgangsmaterial für Brüh- oder Brandteig dienenden Pulvers | |
AT282505B (de) | Verfahren zur Herstellung von Kartoffelbrotfertigmehlen | |
DE718333C (de) | Verfahren zur Verbesserung der Backfaehigkeit |