FR2705866B1 - New process for preparing organic sourdough bread the old fashioned way. - Google Patents

New process for preparing organic sourdough bread the old fashioned way.

Info

Publication number
FR2705866B1
FR2705866B1 FR9306870A FR9306870A FR2705866B1 FR 2705866 B1 FR2705866 B1 FR 2705866B1 FR 9306870 A FR9306870 A FR 9306870A FR 9306870 A FR9306870 A FR 9306870A FR 2705866 B1 FR2705866 B1 FR 2705866B1
Authority
FR
France
Prior art keywords
new process
preparing organic
old fashioned
sourdough bread
fashioned way
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
FR9306870A
Other languages
French (fr)
Other versions
FR2705866A1 (en
Inventor
Rethore Louis
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.)
BIOFOURNIL
Original Assignee
BIOFOURNIL
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 BIOFOURNIL filed Critical BIOFOURNIL
Priority to FR9306870A priority Critical patent/FR2705866B1/en
Publication of FR2705866A1 publication Critical patent/FR2705866A1/en
Application granted granted Critical
Publication of FR2705866B1 publication Critical patent/FR2705866B1/en
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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D8/06—Baking processes
FR9306870A 1993-06-04 1993-06-04 New process for preparing organic sourdough bread the old fashioned way. Expired - Lifetime FR2705866B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9306870A FR2705866B1 (en) 1993-06-04 1993-06-04 New process for preparing organic sourdough bread the old fashioned way.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9306870A FR2705866B1 (en) 1993-06-04 1993-06-04 New process for preparing organic sourdough bread the old fashioned way.

Publications (2)

Publication Number Publication Date
FR2705866A1 FR2705866A1 (en) 1994-12-09
FR2705866B1 true FR2705866B1 (en) 1995-08-25

Family

ID=9447886

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9306870A Expired - Lifetime FR2705866B1 (en) 1993-06-04 1993-06-04 New process for preparing organic sourdough bread the old fashioned way.

Country Status (1)

Country Link
FR (1) FR2705866B1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2813759B1 (en) * 2000-09-12 2003-02-28 Au Pain De Campagne PROCESS FOR THE PREPARATION OF ORGANIC BREAD, PRE-BAKED BREAD AND ORGANIC BREAD OBTAINED
FR2845866B1 (en) * 2002-10-21 2005-02-04 Raphael Tisseur COMPOSITION FOR INDUSTRIAL BREAD WITH EXTENDED CONSERVATION

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE175564C (en) *
DE2905284B2 (en) * 1979-02-12 1981-05-07 Perfluctiv-Consult AG, Zürich Method and device for the production of baked goods, in particular bread
FR2615360A1 (en) * 1987-05-22 1988-11-25 Ramond Daniel Method for cooking bakery and Viennese bread products, characterised in that it takes place in two stages separated by a cooling time which allows storage

Also Published As

Publication number Publication date
FR2705866A1 (en) 1994-12-09

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