FR2701356B1 - Composition additive pour la fabrication du pain. - Google Patents
Composition additive pour la fabrication du pain.Info
- Publication number
- FR2701356B1 FR2701356B1 FR9301534A FR9301534A FR2701356B1 FR 2701356 B1 FR2701356 B1 FR 2701356B1 FR 9301534 A FR9301534 A FR 9301534A FR 9301534 A FR9301534 A FR 9301534A FR 2701356 B1 FR2701356 B1 FR 2701356B1
- Authority
- FR
- France
- Prior art keywords
- additive composition
- making bread
- bread
- making
- additive
- 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
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
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9301534A FR2701356B1 (fr) | 1993-02-11 | 1993-02-11 | Composition additive pour la fabrication du pain. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9301534A FR2701356B1 (fr) | 1993-02-11 | 1993-02-11 | Composition additive pour la fabrication du pain. |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2701356A1 FR2701356A1 (fr) | 1994-08-19 |
FR2701356B1 true FR2701356B1 (fr) | 1995-05-24 |
Family
ID=9443954
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR9301534A Expired - Fee Related FR2701356B1 (fr) | 1993-02-11 | 1993-02-11 | Composition additive pour la fabrication du pain. |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2701356B1 (fr) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2825583B1 (fr) * | 2001-06-08 | 2005-07-08 | Christian Nury | Pain sans additifs et son procede de fabrication |
FR2840772B1 (fr) * | 2002-06-14 | 2005-02-18 | Meuniers Du Littoral | Farine de fleurage pour la boulangerie artisanale ou industrielle contenant du germe de cereales |
FR2858521B1 (fr) * | 2003-08-07 | 2006-03-03 | Toque Angevine | Procede de fabrication de pate a pizza, foccacia ou tarte, permettant de conserver des graines cuites en suspension dans la pate, en l'etat de leur presentation d'origine |
FR2860394B1 (fr) * | 2003-10-01 | 2006-01-27 | Internat Baking Concept And En | Procede pour la fabrication de produits de boulangerie et notamment du pain |
NL2000646C2 (nl) * | 2007-05-11 | 2008-11-13 | Tjitse Jacob Offenga | Werkwijze voor het bakken van brood of broodproducten. |
FR2976456A1 (fr) * | 2011-06-15 | 2012-12-21 | Abp Lux | Procede de panification, levain pour sa mise en œuvre et produits de boulangerie obtenus |
FR3097102B1 (fr) * | 2019-06-13 | 2021-09-24 | Lesaffre & Cie | Bloc de levain vivant prêt à l’emploi |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH260072A (fr) * | 1947-04-12 | 1949-02-28 | Matti Jean | Procédé de fabrication d'un article de boulangerie. |
GB980384A (en) * | 1960-09-17 | 1965-01-13 | Henri Margulis | Preparation of leavened bread |
FR2598061B1 (fr) * | 1986-05-05 | 1992-10-02 | Lompre Bernard | Ingredient de boulangerie a base de malt de cereales torrefie ou surchauffe |
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 |
-
1993
- 1993-02-11 FR FR9301534A patent/FR2701356B1/fr not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
FR2701356A1 (fr) | 1994-08-19 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |
Effective date: 20091030 |