FR2683123B1 - Pain au levain de champagne. - Google Patents

Pain au levain de champagne.

Info

Publication number
FR2683123B1
FR2683123B1 FR9113667A FR9113667A FR2683123B1 FR 2683123 B1 FR2683123 B1 FR 2683123B1 FR 9113667 A FR9113667 A FR 9113667A FR 9113667 A FR9113667 A FR 9113667A FR 2683123 B1 FR2683123 B1 FR 2683123B1
Authority
FR
France
Prior art keywords
champagne
leaven
bread
leaven bread
champagne leaven
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 - Fee Related
Application number
FR9113667A
Other languages
English (en)
Other versions
FR2683123A1 (fr
Inventor
Georges Travailleur In Dassoux
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 FR9113667A priority Critical patent/FR2683123B1/fr
Publication of FR2683123A1 publication Critical patent/FR2683123A1/fr
Application granted granted Critical
Publication of FR2683123B1 publication Critical patent/FR2683123B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A21D2/22—Ascorbic acid

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR9113667A 1991-11-06 1991-11-06 Pain au levain de champagne. Expired - Fee Related FR2683123B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9113667A FR2683123B1 (fr) 1991-11-06 1991-11-06 Pain au levain de champagne.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9113667A FR2683123B1 (fr) 1991-11-06 1991-11-06 Pain au levain de champagne.

Publications (2)

Publication Number Publication Date
FR2683123A1 FR2683123A1 (fr) 1993-05-07
FR2683123B1 true FR2683123B1 (fr) 1999-06-18

Family

ID=9418653

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9113667A Expired - Fee Related FR2683123B1 (fr) 1991-11-06 1991-11-06 Pain au levain de champagne.

Country Status (1)

Country Link
FR (1) FR2683123B1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2209620B1 (es) * 2002-05-31 2005-10-01 Josep Balcells Ferres Pan de cava y procedimiento para su fabricacion.
ATE433665T1 (de) * 2006-04-12 2009-07-15 Csm Nederland Bv Gärstabiler hefeteig& x9;
EP1808074A1 (fr) * 2006-04-12 2007-07-18 CSM Nederland B.V. Pâte à levure avec une meilleure tolérance fermentative et utilisation de Saccharomyces bayanus pour améliorer la stabilité fermentative
WO2008133512A1 (fr) * 2007-04-26 2008-11-06 Csm Nederland B.V. Pate levee a la levure et melange sec servant a preparer cette pate
JP7012952B2 (ja) * 2017-08-16 2022-01-31 国立大学法人帯広畜産大学 冷凍耐性及び低温発酵性を備える製パン用交雑酵母

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1398107A (fr) * 1964-03-26 1965-05-07 Produit auxiliaire pour la fabrication des pâtes
FR1509676A (fr) * 1967-01-30 1968-01-12 Procédé de fabrication de levure alimentaire activée
GB8713601D0 (en) * 1987-06-10 1987-07-15 Unilever Plc Fermentation
US4950489A (en) * 1988-04-28 1990-08-21 Alton Spiller, Inc. Preparation of dried forms of leavening barms containing an admixture of certain lactobacillus and saccharomyces species

Also Published As

Publication number Publication date
FR2683123A1 (fr) 1993-05-07

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Legal Events

Date Code Title Description
ST Notification of lapse
RN Application for restoration
FC Favourable decision of inpi director general on an application for restauration.
ST Notification of lapse

Effective date: 20060731