FR2520201B1 - Pate a brioches et procede de fabrication - Google Patents

Pate a brioches et procede de fabrication

Info

Publication number
FR2520201B1
FR2520201B1 FR8201117A FR8201117A FR2520201B1 FR 2520201 B1 FR2520201 B1 FR 2520201B1 FR 8201117 A FR8201117 A FR 8201117A FR 8201117 A FR8201117 A FR 8201117A FR 2520201 B1 FR2520201 B1 FR 2520201B1
Authority
FR
France
Prior art keywords
brioches
paste
manufacturing
brioches paste
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
FR8201117A
Other languages
English (en)
Other versions
FR2520201A1 (fr
Inventor
Louis Le Duff
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.)
ARMORICAINE BOULANGERIE
Original Assignee
ARMORICAINE BOULANGERIE
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 ARMORICAINE BOULANGERIE filed Critical ARMORICAINE BOULANGERIE
Priority to FR8201117A priority Critical patent/FR2520201B1/fr
Publication of FR2520201A1 publication Critical patent/FR2520201A1/fr
Application granted granted Critical
Publication of FR2520201B1 publication Critical patent/FR2520201B1/fr
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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8201117A 1982-01-25 1982-01-25 Pate a brioches et procede de fabrication Expired FR2520201B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8201117A FR2520201B1 (fr) 1982-01-25 1982-01-25 Pate a brioches et procede de fabrication

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8201117A FR2520201B1 (fr) 1982-01-25 1982-01-25 Pate a brioches et procede de fabrication

Publications (2)

Publication Number Publication Date
FR2520201A1 FR2520201A1 (fr) 1983-07-29
FR2520201B1 true FR2520201B1 (fr) 1986-09-26

Family

ID=9270284

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8201117A Expired FR2520201B1 (fr) 1982-01-25 1982-01-25 Pate a brioches et procede de fabrication

Country Status (1)

Country Link
FR (1) FR2520201B1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2589042B1 (fr) * 1985-10-25 1990-12-21 Armoricaine Patisserie Pate a brioche congelee et procede de fabrication
WO2017147668A1 (fr) * 2016-03-03 2017-09-08 Sabará Químicos E Ingredientes S/A Sucre roux, sucre roux inverti et utilisation de sucre roux inverti

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2031918A5 (en) * 1969-02-06 1970-11-20 Ballerini Joseph Sponge cake ice cream products of improved - softness on thawing

Also Published As

Publication number Publication date
FR2520201A1 (fr) 1983-07-29

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Legal Events

Date Code Title Description
TP Transmission of property