FR1033700A - Improvements in fermenting products for the preparation of bread and pastry and in the manufacturing processes of these products - Google Patents

Improvements in fermenting products for the preparation of bread and pastry and in the manufacturing processes of these products

Info

Publication number
FR1033700A
FR1033700A FR1033700DA FR1033700A FR 1033700 A FR1033700 A FR 1033700A FR 1033700D A FR1033700D A FR 1033700DA FR 1033700 A FR1033700 A FR 1033700A
Authority
FR
France
Prior art keywords
products
pastry
bread
preparation
manufacturing processes
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
Application number
Other languages
French (fr)
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.)
VER MAUTNER MARKHOF SCHE PRESS
Original Assignee
VER MAUTNER MARKHOF SCHE PRESS
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 VER MAUTNER MARKHOF SCHE PRESS filed Critical VER MAUTNER MARKHOF SCHE PRESS
Application granted granted Critical
Publication of FR1033700A publication Critical patent/FR1033700A/en
Expired 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
FR1033700D 1950-04-04 1951-03-07 Improvements in fermenting products for the preparation of bread and pastry and in the manufacturing processes of these products Expired FR1033700A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT1033700X 1950-04-04

Publications (1)

Publication Number Publication Date
FR1033700A true FR1033700A (en) 1953-07-15

Family

ID=3684396

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1033700D Expired FR1033700A (en) 1950-04-04 1951-03-07 Improvements in fermenting products for the preparation of bread and pastry and in the manufacturing processes of these products

Country Status (1)

Country Link
FR (1) FR1033700A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0262669A2 (en) * 1986-10-02 1988-04-06 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0262669A2 (en) * 1986-10-02 1988-04-06 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries
EP0262669A3 (en) * 1986-10-02 1990-01-24 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Fat compositions suitable for use in bakeries or confectioneries

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