FR2450062A1 - Perfectionnement aux procedes de fabrication de produits panifies tels que biscottes ou pain grille et produits ainsi obtenus - Google Patents

Perfectionnement aux procedes de fabrication de produits panifies tels que biscottes ou pain grille et produits ainsi obtenus

Info

Publication number
FR2450062A1
FR2450062A1 FR7905040A FR7905040A FR2450062A1 FR 2450062 A1 FR2450062 A1 FR 2450062A1 FR 7905040 A FR7905040 A FR 7905040A FR 7905040 A FR7905040 A FR 7905040A FR 2450062 A1 FR2450062 A1 FR 2450062A1
Authority
FR
France
Prior art keywords
dough
loaf
rusks
mfr
longitudinally parallel
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.)
Granted
Application number
FR7905040A
Other languages
English (en)
French (fr)
Other versions
FR2450062B3 (en, 2012
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.)
BISCOTTE CENTRE
Original Assignee
BISCOTTE CENTRE
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 BISCOTTE CENTRE filed Critical BISCOTTE CENTRE
Priority to FR7905040A priority Critical patent/FR2450062A1/fr
Publication of FR2450062A1 publication Critical patent/FR2450062A1/fr
Application granted granted Critical
Publication of FR2450062B3 publication Critical patent/FR2450062B3/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/04—Improving finished, partly finished or par-baked bakery products by heat treatment

Landscapes

  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR7905040A 1979-02-27 1979-02-27 Perfectionnement aux procedes de fabrication de produits panifies tels que biscottes ou pain grille et produits ainsi obtenus Granted FR2450062A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7905040A FR2450062A1 (fr) 1979-02-27 1979-02-27 Perfectionnement aux procedes de fabrication de produits panifies tels que biscottes ou pain grille et produits ainsi obtenus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7905040A FR2450062A1 (fr) 1979-02-27 1979-02-27 Perfectionnement aux procedes de fabrication de produits panifies tels que biscottes ou pain grille et produits ainsi obtenus

Publications (2)

Publication Number Publication Date
FR2450062A1 true FR2450062A1 (fr) 1980-09-26
FR2450062B3 FR2450062B3 (en, 2012) 1981-12-18

Family

ID=9222512

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7905040A Granted FR2450062A1 (fr) 1979-02-27 1979-02-27 Perfectionnement aux procedes de fabrication de produits panifies tels que biscottes ou pain grille et produits ainsi obtenus

Country Status (1)

Country Link
FR (1) FR2450062A1 (en, 2012)

Also Published As

Publication number Publication date
FR2450062B3 (en, 2012) 1981-12-18

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