FR1382300A - Auxiliary product intended to be mixed with dough in biscuit making, pastry making or baking - Google Patents

Auxiliary product intended to be mixed with dough in biscuit making, pastry making or baking

Info

Publication number
FR1382300A
FR1382300A FR952957A FR952957A FR1382300A FR 1382300 A FR1382300 A FR 1382300A FR 952957 A FR952957 A FR 952957A FR 952957 A FR952957 A FR 952957A FR 1382300 A FR1382300 A FR 1382300A
Authority
FR
France
Prior art keywords
making
dough
baking
mixed
product intended
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
FR952957A
Other languages
French (fr)
Inventor
Marcel Roger Brignon
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 filed Critical
Priority to FR952957A priority Critical patent/FR1382300A/en
Application granted granted Critical
Publication of FR1382300A publication Critical patent/FR1382300A/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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
FR952957A 1963-11-07 1963-11-07 Auxiliary product intended to be mixed with dough in biscuit making, pastry making or baking Expired FR1382300A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR952957A FR1382300A (en) 1963-11-07 1963-11-07 Auxiliary product intended to be mixed with dough in biscuit making, pastry making or baking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR952957A FR1382300A (en) 1963-11-07 1963-11-07 Auxiliary product intended to be mixed with dough in biscuit making, pastry making or baking

Publications (1)

Publication Number Publication Date
FR1382300A true FR1382300A (en) 1964-12-18

Family

ID=8815999

Family Applications (1)

Application Number Title Priority Date Filing Date
FR952957A Expired FR1382300A (en) 1963-11-07 1963-11-07 Auxiliary product intended to be mixed with dough in biscuit making, pastry making or baking

Country Status (1)

Country Link
FR (1) FR1382300A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0085557A2 (en) * 1982-02-01 1983-08-10 NABISCO BRANDS, Inc. Shelf-stable pastry shell and process
FR2590448A1 (en) * 1985-11-26 1987-05-29 Griveau Jean PROCESS FOR THE PREPARATION OF A POWDER MIXTURE OF WHEAT FLOUR AND LECITHIN
EP0270386A2 (en) * 1986-11-26 1988-06-08 Jean Griveau Process for the production of a pulverulent mixture of wheatmeal and lecithin

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0085557A2 (en) * 1982-02-01 1983-08-10 NABISCO BRANDS, Inc. Shelf-stable pastry shell and process
EP0085557A3 (en) * 1982-02-01 1983-10-12 Nabisco Brands Inc. Shelf-stable pastry shell and process
FR2590448A1 (en) * 1985-11-26 1987-05-29 Griveau Jean PROCESS FOR THE PREPARATION OF A POWDER MIXTURE OF WHEAT FLOUR AND LECITHIN
EP0238766A1 (en) * 1985-11-26 1987-09-30 Jean Griveau Process for the preparation of a pulverulent mixture of wheat flour and lecithin
EP0270386A2 (en) * 1986-11-26 1988-06-08 Jean Griveau Process for the production of a pulverulent mixture of wheatmeal and lecithin
EP0270386A3 (en) * 1986-11-26 1988-07-13 Jean Griveau Process for the production of a pulverulent mixture of wheatmeal and lecithin

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