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Individual
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Individual
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Priority claimed from DE19742410447external-prioritypatent/DE2410447C3/en
Application filed by IndividualfiledCriticalIndividual
Publication of ES435212A1publicationCriticalpatent/ES435212A1/en
A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
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Physics & Mathematics
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Thermal Sciences
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Life Sciences & Earth Sciences
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Engineering & Computer Science
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Food Science & Technology
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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
Process for making sliced bread, characterized in that a bread cooked in the traditional manner is cut, approximately twenty-four hours after finished cooking, into slices approximately the thickness of a finger, these slices being placed next to each other, for the purpose of its dehydration, on a heated plate, after which a second plate, also heated, is applied to these slices under pressure. (Machine-translation by Google Translate, not legally binding)
ES435212A1974-03-021975-03-01Procedure for elaborating bread conservable in slices. (Machine-translation by Google Translate, not legally binding)
ExpiredES435212A1
(en)
An elliptical support to hold bread dough rations during its fermentation process prior to cooking (Machine-translation by Google Translate, not legally binding)
Improvements introduced in the manufacturing procedure of coated profiles, applicable to drawer and similar sides. (Machine-translation by Google Translate, not legally binding)