FR2585926B1 - PROCESS FOR PRODUCING CIDER BREAD AND PRODUCT THUS OBTAINED - Google Patents

PROCESS FOR PRODUCING CIDER BREAD AND PRODUCT THUS OBTAINED

Info

Publication number
FR2585926B1
FR2585926B1 FR8512314A FR8512314A FR2585926B1 FR 2585926 B1 FR2585926 B1 FR 2585926B1 FR 8512314 A FR8512314 A FR 8512314A FR 8512314 A FR8512314 A FR 8512314A FR 2585926 B1 FR2585926 B1 FR 2585926B1
Authority
FR
France
Prior art keywords
bread
product
cider
producing
producing cider
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
FR8512314A
Other languages
French (fr)
Other versions
FR2585926A1 (en
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 FR8512314A priority Critical patent/FR2585926B1/en
Publication of FR2585926A1 publication Critical patent/FR2585926A1/en
Application granted granted Critical
Publication of FR2585926B1 publication Critical patent/FR2585926B1/en
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
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8512314A 1985-08-09 1985-08-09 PROCESS FOR PRODUCING CIDER BREAD AND PRODUCT THUS OBTAINED Expired FR2585926B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8512314A FR2585926B1 (en) 1985-08-09 1985-08-09 PROCESS FOR PRODUCING CIDER BREAD AND PRODUCT THUS OBTAINED

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8512314A FR2585926B1 (en) 1985-08-09 1985-08-09 PROCESS FOR PRODUCING CIDER BREAD AND PRODUCT THUS OBTAINED

Publications (2)

Publication Number Publication Date
FR2585926A1 FR2585926A1 (en) 1987-02-13
FR2585926B1 true FR2585926B1 (en) 1987-10-23

Family

ID=9322191

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8512314A Expired FR2585926B1 (en) 1985-08-09 1985-08-09 PROCESS FOR PRODUCING CIDER BREAD AND PRODUCT THUS OBTAINED

Country Status (1)

Country Link
FR (1) FR2585926B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2786565C1 (en) * 2021-11-08 2022-12-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Красноярский государственный аграрный университет" Method for producing yeast-free rye bread

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0676142B1 (en) * 1994-04-01 2000-11-08 Dsm N.V. Mother dough
FR2906969A1 (en) * 2006-09-25 2008-04-18 Jacques Olivier Gratiot Bakery food product e.g. sour dough, fabricating method, involves incorporating stabilized liquid dough with other ingredients during preparation, where liquid dough is made partially from wort of sampled fruit
FR2906970B1 (en) * 2006-09-25 2010-06-18 Jacques Olivier Gratiot PROCESS FOR MANUFACTURING A FOOD PRODUCT BAKING
FR3040587B1 (en) * 2015-09-04 2019-03-22 Cerelia BREAD PATE PRESERVABLE AT REFRIGERATION TEMPERATURE AND PROCESS FOR PREPARING THE SAME
CN112493444A (en) * 2020-11-26 2021-03-16 浙江一鸣食品股份有限公司 Preparation method of natural yeast dough and toast prepared by same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH183440A (en) * 1935-05-16 1936-04-15 Noetzli Ernst Method of making a bread.
CH228423A (en) * 1941-06-18 1943-08-31 Ag Unipektin Process for making baked goods.
FR2409008A1 (en) * 1977-11-17 1979-06-15 Hygiene Nutritionnelle Low calorie dietetic fibre based foodstuff - contg. bran cereal germs, sweet cholagogue and fruit

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2786565C1 (en) * 2021-11-08 2022-12-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Красноярский государственный аграрный университет" Method for producing yeast-free rye bread

Also Published As

Publication number Publication date
FR2585926A1 (en) 1987-02-13

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Legal Events

Date Code Title Description
ST Notification of lapse