FR906505A - Organochemical yeast, in particular for breadmaking, pastry making and biscuits - Google Patents

Organochemical yeast, in particular for breadmaking, pastry making and biscuits

Info

Publication number
FR906505A
FR906505A FR906505DA FR906505A FR 906505 A FR906505 A FR 906505A FR 906505D A FR906505D A FR 906505DA FR 906505 A FR906505 A FR 906505A
Authority
FR
France
Prior art keywords
organochemical
breadmaking
biscuits
yeast
pastry 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
Max-Yves-Roger Lacroix
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 FR906505A publication Critical patent/FR906505A/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
    • A21D8/045—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
FR906505D 1944-02-25 1944-02-25 Organochemical yeast, in particular for breadmaking, pastry making and biscuits Expired FR906505A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR906505T 1944-02-25

Publications (1)

Publication Number Publication Date
FR906505A true FR906505A (en) 1946-01-09

Family

ID=9405732

Family Applications (1)

Application Number Title Priority Date Filing Date
FR906505D Expired FR906505A (en) 1944-02-25 1944-02-25 Organochemical yeast, in particular for breadmaking, pastry making and biscuits

Country Status (1)

Country Link
FR (1) FR906505A (en)

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