FR2553789B1 - Procede de fabrication d'un levain naturel et levain naturel obtenu suivant le procede - Google Patents

Procede de fabrication d'un levain naturel et levain naturel obtenu suivant le procede

Info

Publication number
FR2553789B1
FR2553789B1 FR8316766A FR8316766A FR2553789B1 FR 2553789 B1 FR2553789 B1 FR 2553789B1 FR 8316766 A FR8316766 A FR 8316766A FR 8316766 A FR8316766 A FR 8316766A FR 2553789 B1 FR2553789 B1 FR 2553789B1
Authority
FR
France
Prior art keywords
natural leaven
obtained according
leaven
manufacturing
natural
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
FR8316766A
Other languages
English (en)
Other versions
FR2553789A1 (fr
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 FR8316766A priority Critical patent/FR2553789B1/fr
Priority to BE0/213757A priority patent/BE900727A/fr
Priority to CH4708/84A priority patent/CH659479A5/fr
Priority to NL8403192A priority patent/NL8403192A/nl
Priority to US06/704,091 priority patent/US4670266A/en
Publication of FR2553789A1 publication Critical patent/FR2553789A1/fr
Application granted granted Critical
Publication of FR2553789B1 publication Critical patent/FR2553789B1/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
    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
FR8316766A 1983-10-21 1983-10-21 Procede de fabrication d'un levain naturel et levain naturel obtenu suivant le procede Expired FR2553789B1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
FR8316766A FR2553789B1 (fr) 1983-10-21 1983-10-21 Procede de fabrication d'un levain naturel et levain naturel obtenu suivant le procede
BE0/213757A BE900727A (fr) 1983-10-21 1984-10-01 Procede de fabrication d'un levain naturel et levain naturel obtenu suivant le procede.
CH4708/84A CH659479A5 (fr) 1983-10-21 1984-10-01 Procede de fabrication d'un levain et levain obtenu suivant le procede.
NL8403192A NL8403192A (nl) 1983-10-21 1984-10-19 Werkwijze voor het bereiden van rijsmiddel.
US06/704,091 US4670266A (en) 1983-10-21 1985-02-22 Natural leaven and method for producing same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8316766A FR2553789B1 (fr) 1983-10-21 1983-10-21 Procede de fabrication d'un levain naturel et levain naturel obtenu suivant le procede

Publications (2)

Publication Number Publication Date
FR2553789A1 FR2553789A1 (fr) 1985-04-26
FR2553789B1 true FR2553789B1 (fr) 1986-10-17

Family

ID=9293376

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8316766A Expired FR2553789B1 (fr) 1983-10-21 1983-10-21 Procede de fabrication d'un levain naturel et levain naturel obtenu suivant le procede

Country Status (5)

Country Link
US (1) US4670266A (fr)
BE (1) BE900727A (fr)
CH (1) CH659479A5 (fr)
FR (1) FR2553789B1 (fr)
NL (1) NL8403192A (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6478773B1 (en) * 1998-12-21 2002-11-12 Micrus Corporation Apparatus for deployment of micro-coil using a catheter
US20090017170A1 (en) * 2007-07-11 2009-01-15 Brian Armstrong Cracker-pretzel food items and methods related thereto

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE222039C (fr) * 1906-12-24
GB191407383A (en) * 1914-03-24 1915-02-18 Joseph Ellis Shackleton Improvements in the Manufacture of Flour and Bread, or other Foods made therefrom.
GB379678A (en) * 1930-08-12 1932-08-17 Wilhelm Schroeder Improved acidifying agent for baking purposes
GB544360A (en) * 1940-10-08 1942-04-09 John Heron Rogers Improvements in or relating to the treatment of cereals prior to flour milling
US3851085A (en) * 1971-06-18 1974-11-26 Pillsbury Co Hydroprocessing of wheat
US3963835A (en) * 1974-02-01 1976-06-15 Microlife Technics, Inc. Fermented flour and method of preparation
DE2750358C2 (de) * 1977-11-08 1982-06-24 Karl Höhn Verfahren zur Herstellung von Trockenflachbrot
AT361423B (de) * 1979-03-22 1981-03-10 Ver Nahrungsmittel Ind Ag Verfahren und vorrichtung zum reifen von sauerteig

Also Published As

Publication number Publication date
US4670266A (en) 1987-06-02
BE900727A (fr) 1985-02-01
CH659479A5 (fr) 1987-01-30
NL8403192A (nl) 1985-05-17
FR2553789A1 (fr) 1985-04-26

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Legal Events

Date Code Title Description
ST Notification of lapse