FR2497066A3 - Farine panifiable - Google Patents

Farine panifiable Download PDF

Info

Publication number
FR2497066A3
FR2497066A3 FR8027713A FR8027713A FR2497066A3 FR 2497066 A3 FR2497066 A3 FR 2497066A3 FR 8027713 A FR8027713 A FR 8027713A FR 8027713 A FR8027713 A FR 8027713A FR 2497066 A3 FR2497066 A3 FR 2497066A3
Authority
FR
France
Prior art keywords
flour
wheat
bread
complementary
semolina
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
FR8027713A
Other languages
English (en)
French (fr)
Other versions
FR2497066B3 (OSRAM
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR8027713A priority Critical patent/FR2497066A3/fr
Priority to FR8200106A priority patent/FR2519234A4/fr
Publication of FR2497066A3 publication Critical patent/FR2497066A3/fr
Application granted granted Critical
Publication of FR2497066B3 publication Critical patent/FR2497066B3/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
    • 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
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8027713A 1980-12-29 1980-12-29 Farine panifiable Granted FR2497066A3 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR8027713A FR2497066A3 (fr) 1980-12-29 1980-12-29 Farine panifiable
FR8200106A FR2519234A4 (fr) 1980-12-29 1982-01-06 Farine panifiable

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8027713A FR2497066A3 (fr) 1980-12-29 1980-12-29 Farine panifiable

Publications (2)

Publication Number Publication Date
FR2497066A3 true FR2497066A3 (fr) 1982-07-02
FR2497066B3 FR2497066B3 (OSRAM) 1982-11-26

Family

ID=9249579

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8027713A Granted FR2497066A3 (fr) 1980-12-29 1980-12-29 Farine panifiable

Country Status (1)

Country Link
FR (1) FR2497066A3 (OSRAM)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696714A (zh) * 2012-05-08 2012-10-03 王桂琴 一种营养面粉及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696714A (zh) * 2012-05-08 2012-10-03 王桂琴 一种营养面粉及其制备方法

Also Published As

Publication number Publication date
FR2497066B3 (OSRAM) 1982-11-26

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