FR769020A - Process for the fermentation of food substances, particularly applicable to the manufacture of bread, pastry, biscuits and the like - Google Patents

Process for the fermentation of food substances, particularly applicable to the manufacture of bread, pastry, biscuits and the like

Info

Publication number
FR769020A
FR769020A FR769020DA FR769020A FR 769020 A FR769020 A FR 769020A FR 769020D A FR769020D A FR 769020DA FR 769020 A FR769020 A FR 769020A
Authority
FR
France
Prior art keywords
pastry
biscuits
bread
fermentation
manufacture
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
Henri Boulard
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 filed Critical
Application granted granted Critical
Publication of FR769020A publication Critical patent/FR769020A/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
    • 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)
FR769020D 1933-05-08 1933-05-08 Process for the fermentation of food substances, particularly applicable to the manufacture of bread, pastry, biscuits and the like Expired FR769020A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR769020T 1933-05-08

Publications (1)

Publication Number Publication Date
FR769020A true FR769020A (en) 1934-08-17

Family

ID=9184526

Family Applications (1)

Application Number Title Priority Date Filing Date
FR769020D Expired FR769020A (en) 1933-05-08 1933-05-08 Process for the fermentation of food substances, particularly applicable to the manufacture of bread, pastry, biscuits and the like

Country Status (1)

Country Link
FR (1) FR769020A (en)

Similar Documents

Publication Publication Date Title
FR769020A (en) Process for the fermentation of food substances, particularly applicable to the manufacture of bread, pastry, biscuits and the like
FR758057A (en) Process for making cakes and other pastries, sugars and resulting products
FR748423A (en) Process for manufacturing cookies, pastry and other similar products and products resulting from the application of this process
FR1166787A (en) Multiple shape for baking loaves of bread or similar products
FR775962A (en) Process for making chocolate bread and cookie
FR799664A (en) Cooking process for bakery and pastry products
FR757111A (en) Process for manufacturing wholemeal bread sweetener and resulting product
FR782222A (en) Process for manufacturing cake doughs and cakes
FR758419A (en) Process for making broth pasta comprising meat and vegetable ingredients incorporated into the fat
FR519334A (en) Bread and biscuit manufacturing process
FR940357A (en) Process for making bread and similar products
FR887569A (en) Process for making bread and other pastries in molds
FR914504A (en) Improvements in the making of bread, pastry and similar products
ES175754A1 (en) MACHINE TO DIVIDE BREAD DOUGH INTO PIECES, WHICH CAN ALSO BE USED FOR THE MANUFACTURE OF CAKES
AU2410535A (en) Process of improving the baking strength of flour and bread produced thereby
CA305567A (en) Process of manufacturing baked bread as cattle food
CA457756A (en) Method of rolling baking dough
FR751485A (en) Improved bread-making process applicable in particular to the manufacture of sandwich bread and other varieties of bread
AU103787B2 (en) Improvements in and relating tothe treatment of bread dough prior to handing up or moulding
FR1008107A (en) Improvements in ovens for baking food products such as bread, pasta, cookies and the like
GB378989A (en) Improvements in and relating to the production of bakery products
AU2593330A (en) Method of producing a milk-serum preparation forthe improvement of bread, cakes and biscuits andas an aidin the baking thereof
ES132750A3 (en) Procedure to improve flour and bread dough.
FR881812A (en) Process for the production of breads and pastries and for the preparation of a bakery dough
FR789348A (en) Dough rolling and shaping machine, especially bread dough