FR2358832A1 - Composition speciale de pain aux noix - Google Patents

Composition speciale de pain aux noix

Info

Publication number
FR2358832A1
FR2358832A1 FR7623071A FR7623071A FR2358832A1 FR 2358832 A1 FR2358832 A1 FR 2358832A1 FR 7623071 A FR7623071 A FR 7623071A FR 7623071 A FR7623071 A FR 7623071A FR 2358832 A1 FR2358832 A1 FR 2358832A1
Authority
FR
France
Prior art keywords
nut oil
addition
bread
rye flour
normal components
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.)
Withdrawn
Application number
FR7623071A
Other languages
English (en)
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.)
GERMOGLIO GERARD
Original Assignee
GERMOGLIO GERARD
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 GERMOGLIO GERARD filed Critical GERMOGLIO GERARD
Priority to FR7623071A priority Critical patent/FR2358832A1/fr
Publication of FR2358832A1 publication Critical patent/FR2358832A1/fr
Withdrawn legal-status Critical Current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
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un pain de consommation courante dont la composition de base est la farine blanche normale à laquelle on ajoute de la farine de seigle, des noix décortiquées et de l'huile de noix. Le pain obtenu suivant les règles de manification ordinaires est destiné à la consommation courante et pour certains régimes.
FR7623071A 1976-07-19 1976-07-19 Composition speciale de pain aux noix Withdrawn FR2358832A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7623071A FR2358832A1 (fr) 1976-07-19 1976-07-19 Composition speciale de pain aux noix

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7623071A FR2358832A1 (fr) 1976-07-19 1976-07-19 Composition speciale de pain aux noix

Publications (1)

Publication Number Publication Date
FR2358832A1 true FR2358832A1 (fr) 1978-02-17

Family

ID=9176266

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7623071A Withdrawn FR2358832A1 (fr) 1976-07-19 1976-07-19 Composition speciale de pain aux noix

Country Status (1)

Country Link
FR (1) FR2358832A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2111491A1 (es) * 1996-02-07 1998-03-01 Artesanos Alba S L Prod Nuevo producto alimenticio a base de harina y procedimiento para su preparacion.
FR2796811A1 (fr) * 1999-07-27 2001-02-02 Jean Claude Blavier Procede de fabrication de pain ayant un gout de ferment de noix, preparation pour cette fabrication et pain obtenu
CN108552289A (zh) * 2018-04-17 2018-09-21 长春职业技术学院 果皮精油冷冻面团面包

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2111491A1 (es) * 1996-02-07 1998-03-01 Artesanos Alba S L Prod Nuevo producto alimenticio a base de harina y procedimiento para su preparacion.
FR2796811A1 (fr) * 1999-07-27 2001-02-02 Jean Claude Blavier Procede de fabrication de pain ayant un gout de ferment de noix, preparation pour cette fabrication et pain obtenu
CN108552289A (zh) * 2018-04-17 2018-09-21 长春职业技术学院 果皮精油冷冻面团面包

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Legal Events

Date Code Title Description
ST Notification of lapse