FR571598A - Process for making leavened bread and resulting product - Google Patents

Process for making leavened bread and resulting product

Info

Publication number
FR571598A
FR571598A FR571598DA FR571598A FR 571598 A FR571598 A FR 571598A FR 571598D A FR571598D A FR 571598DA FR 571598 A FR571598 A FR 571598A
Authority
FR
France
Prior art keywords
resulting product
leavened bread
making leavened
making
bread
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)
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.)
Ward Baking Co
Original Assignee
Ward Baking Co
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 Ward Baking Co filed Critical Ward Baking Co
Application granted granted Critical
Publication of FR571598A publication Critical patent/FR571598A/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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
FR571598D 1922-10-10 1923-09-27 Process for making leavened bread and resulting product Expired FR571598A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US571598XA 1922-10-10 1922-10-10

Publications (1)

Publication Number Publication Date
FR571598A true FR571598A (en) 1924-05-20

Family

ID=22008866

Family Applications (1)

Application Number Title Priority Date Filing Date
FR571598D Expired FR571598A (en) 1922-10-10 1923-09-27 Process for making leavened bread and resulting product

Country Status (1)

Country Link
FR (1) FR571598A (en)

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