FR2549698B1 - Procede de preparation d'une pate surgelee de produits alimentaires fermentes a la levure - Google Patents

Procede de preparation d'une pate surgelee de produits alimentaires fermentes a la levure

Info

Publication number
FR2549698B1
FR2549698B1 FR838320789A FR8320789A FR2549698B1 FR 2549698 B1 FR2549698 B1 FR 2549698B1 FR 838320789 A FR838320789 A FR 838320789A FR 8320789 A FR8320789 A FR 8320789A FR 2549698 B1 FR2549698 B1 FR 2549698B1
Authority
FR
France
Prior art keywords
yeast
preparation
food products
fermented food
frozen 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 - Lifetime
Application number
FR838320789A
Other languages
English (en)
French (fr)
Other versions
FR2549698A1 (fr
Inventor
Satoshi Nomura
Shinji Ishigami
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.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
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 Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Publication of FR2549698A1 publication Critical patent/FR2549698A1/fr
Application granted granted Critical
Publication of FR2549698B1 publication Critical patent/FR2549698B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR838320789A 1983-07-29 1983-12-26 Procede de preparation d'une pate surgelee de produits alimentaires fermentes a la levure Expired - Lifetime FR2549698B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58137552A JPS6030635A (ja) 1983-07-29 1983-07-29 イ−スト発酵食品の冷凍生地の製法

Publications (2)

Publication Number Publication Date
FR2549698A1 FR2549698A1 (fr) 1985-02-01
FR2549698B1 true FR2549698B1 (fr) 1990-11-30

Family

ID=15201373

Family Applications (1)

Application Number Title Priority Date Filing Date
FR838320789A Expired - Lifetime FR2549698B1 (fr) 1983-07-29 1983-12-26 Procede de preparation d'une pate surgelee de produits alimentaires fermentes a la levure

Country Status (3)

Country Link
JP (1) JPS6030635A (zh)
KR (1) KR940000525B1 (zh)
FR (1) FR2549698B1 (zh)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61201816A (ja) * 1985-03-04 1986-09-06 Daihatsu Motor Co Ltd エンジンの冷却装置
FR2589042B1 (fr) * 1985-10-25 1990-12-21 Armoricaine Patisserie Pate a brioche congelee et procede de fabrication
FR2589041B1 (fr) * 1985-10-25 1990-12-21 Armoricaine Patisserie Pate pour croissants congelee et procede de fabrication
FR2592766B1 (fr) * 1986-01-13 1989-02-03 Seguy Jean Pierre Procede de panification
FR2663197A1 (fr) * 1990-06-18 1991-12-20 Mathieu Gilbert Procede de preparation de pates levees feuilletees a surgeler utilisees en boulangerie patisserie.
JP2586113Y2 (ja) * 1992-01-29 1998-12-02 川崎製鉄株式会社 輸送用ラック吊り上げ装置
CH686477A5 (de) * 1994-04-12 1996-04-15 Panofina Ag Verfahren zur Herstellung von Teig.
KR101708887B1 (ko) * 2015-06-04 2017-03-08 주식회사 삼양사 제빵용 냉동 생지 및 이의 제조방법

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1262176B (de) * 1964-02-18 1968-03-07 Sebastian Schremmer Verfahren zur Herstellung von Teigen, die in ueblicher Weise tiefgekuehlt werden
DE2321266C3 (de) * 1973-04-27 1986-10-02 Schröder & Co, 2400 Lübeck Verfahren zur kontinuierlichen Herstellung von Teigen
JPS5381643A (en) * 1976-12-27 1978-07-19 Kibun Kk Production of high protein bread dough

Also Published As

Publication number Publication date
FR2549698A1 (fr) 1985-02-01
JPH0424967B2 (zh) 1992-04-28
KR940000525B1 (ko) 1994-01-24
JPS6030635A (ja) 1985-02-16
KR850000921A (ko) 1985-03-14

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Legal Events

Date Code Title Description
TP Transmission of property