FR2687544B1 - Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication. - Google Patents

Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication.

Info

Publication number
FR2687544B1
FR2687544B1 FR8917291A FR8917291A FR2687544B1 FR 2687544 B1 FR2687544 B1 FR 2687544B1 FR 8917291 A FR8917291 A FR 8917291A FR 8917291 A FR8917291 A FR 8917291A FR 2687544 B1 FR2687544 B1 FR 2687544B1
Authority
FR
France
Prior art keywords
fruits
producing
same
high bread
ferments
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
FR8917291A
Other languages
English (en)
Other versions
FR2687544A1 (fr
Inventor
Gerald Biremont
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 FR8917291A priority Critical patent/FR2687544B1/fr
Publication of FR2687544A1 publication Critical patent/FR2687544A1/fr
Application granted granted Critical
Publication of FR2687544B1 publication Critical patent/FR2687544B1/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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
FR8917291A 1989-12-26 1989-12-26 Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication. Expired - Fee Related FR2687544B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8917291A FR2687544B1 (fr) 1989-12-26 1989-12-26 Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8917291A FR2687544B1 (fr) 1989-12-26 1989-12-26 Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication.

Publications (2)

Publication Number Publication Date
FR2687544A1 FR2687544A1 (fr) 1993-08-27
FR2687544B1 true FR2687544B1 (fr) 1995-02-10

Family

ID=9389039

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8917291A Expired - Fee Related FR2687544B1 (fr) 1989-12-26 1989-12-26 Pain eleve aux ferments naturels de fruits et notamment de raisin, et son procede de fabrication.

Country Status (1)

Country Link
FR (1) FR2687544B1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005027484A1 (de) * 2005-06-14 2006-12-28 Ab Mauri Technology Pty Ltd. Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung
JP4512558B2 (ja) 2006-02-15 2010-07-28 株式会社神戸屋 パンの製造方法
ES2358402B1 (es) * 2009-10-15 2012-03-21 Bodegas Dagon S.L.N.E. Método de obtención de levaduras para fermentación con alto grado de alcohol.
CN105614896A (zh) * 2015-12-29 2016-06-01 石狮北记食品有限公司 一种果汁乳酸天然酵母及其在饺子皮中的应用
FR3077181B1 (fr) 2018-01-31 2022-08-12 Pascal Philibert Levain et son procede de production

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1444276A (en) * 1921-08-18 1923-02-06 Sauer Friedrich Manufacture of wine-yeast preparation
FR912314A (fr) * 1945-07-12 1946-08-06 Procédé pour la fabrication et l'emploi d'une poudre extraite de plantes et de fruits, servant à remplacer ou à compléter les matières chimiques organiques dans lalevure chimique
FR953422A (fr) * 1947-09-12 1949-12-06 Procédé de préparation des pommes de terre et des marcs résiduels de raisin et de fruits, en vue de leur emploi dans la fabrication du pain
DE803993C (de) * 1949-10-11 1951-04-16 August Nuebler Gaermittel und Verfahren zur Herstellung desselben
DE2515360A1 (de) * 1975-04-09 1976-10-14 Boehringer Sohn Ingelheim Instantloesliches trockenprodukt aus traubenmost oder anderen fruchtsaeften und aktiver hefe
SU1517892A1 (ru) * 1987-01-05 1989-10-30 Одесский технологический институт пищевой промышленности им.М.В.Ломоносова Способ приготовлени пшеничного хлеба
JPH0195722A (ja) * 1987-10-08 1989-04-13 Rikiichi Kizawa パン及び菓子類用リンゴ種の製造方法

Also Published As

Publication number Publication date
FR2687544A1 (fr) 1993-08-27

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Legal Events

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