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BURE JEAN
MATTI HANS CHRISTIAN
Original Assignee
BURE JEAN
MATTI HANS CHRISTIAN
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Publication date
Application filed by BURE JEAN, MATTI HANS CHRISTIANfiledCriticalBURE JEAN
Publication of ES186285A1publicationCriticalpatent/ES186285A1/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Abstract
Procedimiento de estabilización de levaduras caracterizado por la adición a la levadura de un soporte apropiado para asegurar una primer deshidratación y un calentamiento natural enseguida de lo cual se procede eventualmente al secado hasta que el contenido en agua del producto final sea del orden del 15 al 20%.Yeast stabilization procedure characterized by the addition of an appropriate support to the yeast to ensure a first dehydration and natural heating, after which it is eventually dried until the water content of the final product is of the order of 15 to 20 %.
ES0186285A1947-12-221948-12-15
A YEAST STABILIZATION PROCEDURE
ExpiredES186285A1
(en)