FR422933A - Process for making bread low in carbon dioxide - Google Patents

Process for making bread low in carbon dioxide

Info

Publication number
FR422933A
FR422933A FR422933DA FR422933A FR 422933 A FR422933 A FR 422933A FR 422933D A FR422933D A FR 422933DA FR 422933 A FR422933 A FR 422933A
Authority
FR
France
Prior art keywords
carbon dioxide
making bread
low
bread low
making
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
Application number
Other languages
French (fr)
Inventor
Walter Stahl
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
Application granted granted Critical
Publication of FR422933A publication Critical patent/FR422933A/en
Expired 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D17/00—Refreshing bakery products or recycling bakery products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Sustainable Development (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
FR422933D 1910-05-18 1910-05-18 Process for making bread low in carbon dioxide Expired FR422933A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR422933T 1910-05-18

Publications (1)

Publication Number Publication Date
FR422933A true FR422933A (en) 1911-04-03

Family

ID=1465833

Family Applications (1)

Application Number Title Priority Date Filing Date
FR422933D Expired FR422933A (en) 1910-05-18 1910-05-18 Process for making bread low in carbon dioxide

Country Status (1)

Country Link
FR (1) FR422933A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0111742A2 (en) * 1982-12-14 1984-06-27 Kanne, Wilhelm, sen. Process for the preparation of a flour that contains viable micro-organisms

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0111742A2 (en) * 1982-12-14 1984-06-27 Kanne, Wilhelm, sen. Process for the preparation of a flour that contains viable micro-organisms
EP0111742A3 (en) * 1982-12-14 1986-12-17 Kanne, Wilhelm, sen. Process for the preparation of a flour that contains viable micro-organisms

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