FR2640470B1 - Procede de fabrication d'un pain a croute ferme et mie briochee - Google Patents

Procede de fabrication d'un pain a croute ferme et mie briochee

Info

Publication number
FR2640470B1
FR2640470B1 FR8817050A FR8817050A FR2640470B1 FR 2640470 B1 FR2640470 B1 FR 2640470B1 FR 8817050 A FR8817050 A FR 8817050A FR 8817050 A FR8817050 A FR 8817050A FR 2640470 B1 FR2640470 B1 FR 2640470B1
Authority
FR
France
Prior art keywords
brioke
bread
firm
manufacture
brioke bread
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
FR8817050A
Other languages
English (en)
Other versions
FR2640470A1 (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 FR8817050A priority Critical patent/FR2640470B1/fr
Publication of FR2640470A1 publication Critical patent/FR2640470A1/fr
Application granted granted Critical
Publication of FR2640470B1 publication Critical patent/FR2640470B1/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
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8817050A 1988-12-19 1988-12-19 Procede de fabrication d'un pain a croute ferme et mie briochee Expired - Lifetime FR2640470B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8817050A FR2640470B1 (fr) 1988-12-19 1988-12-19 Procede de fabrication d'un pain a croute ferme et mie briochee

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8817050A FR2640470B1 (fr) 1988-12-19 1988-12-19 Procede de fabrication d'un pain a croute ferme et mie briochee

Publications (2)

Publication Number Publication Date
FR2640470A1 FR2640470A1 (fr) 1990-06-22
FR2640470B1 true FR2640470B1 (fr) 1992-03-27

Family

ID=9373321

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8817050A Expired - Lifetime FR2640470B1 (fr) 1988-12-19 1988-12-19 Procede de fabrication d'un pain a croute ferme et mie briochee

Country Status (1)

Country Link
FR (1) FR2640470B1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69117062T2 (de) * 1991-09-25 1996-06-27 Barilla Flli G & R Cracker mit Brotgeschmack und Verfahren zu seiner Herstellung
DK0538497T3 (da) * 1991-09-25 1994-08-22 Barilla G E R F Ili Societ Per Kuvertbrød, der smager som brød, og fremgangsmåde til fremstilling deraf
FR2710499B1 (fr) * 1993-09-30 1995-12-22 Maurice Leveque Composition de farine panifiable et son utilisation.
FR2956290B1 (fr) * 2010-02-16 2013-01-11 Michel Marcel Andre Loiselet Procede et installation de transformation d'une substance pateuse en produit fini alimentaire ainsi qu'atelier de transformation
ES2848107T3 (es) 2014-01-28 2021-08-05 Unigel S A S Di Claudio Zanaglio & C Un producto de panadería

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2584895B1 (fr) * 1985-07-19 1987-11-20 Cantenot Francois Procede de fabrication d'un pain de mie preemballe de longue conservation

Also Published As

Publication number Publication date
FR2640470A1 (fr) 1990-06-22

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Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20081020