GB1037883A - Improvements in and relating to the manufacture of cream crackers - Google Patents

Improvements in and relating to the manufacture of cream crackers

Info

Publication number
GB1037883A
GB1037883A GB2077764A GB2077764A GB1037883A GB 1037883 A GB1037883 A GB 1037883A GB 2077764 A GB2077764 A GB 2077764A GB 2077764 A GB2077764 A GB 2077764A GB 1037883 A GB1037883 A GB 1037883A
Authority
GB
United Kingdom
Prior art keywords
manufacture
relating
crackers
cream
cream crackers
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
GB2077764A
Inventor
George Alfred Hugh Elton
Peter Wade
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.)
BRITISH BAKING IND RES ASS
Original Assignee
BRITISH BAKING IND RES ASS
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 BRITISH BAKING IND RES ASS filed Critical BRITISH BAKING IND RES ASS
Priority to GB2077764A priority Critical patent/GB1037883A/en
Publication of GB1037883A publication Critical patent/GB1037883A/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

Abstract

1,037,883. Cream crackers. BRITISH BAKING INDUSTRIES RESEARCH ASSOCIATION. June 8, 1965 [May 20, 1964], No. 20777/64. Heading A2B. In the manufacture of cream crackers, the fermentation period following mixing of the dough is reduced to not more than 30 minutes, or even omitted. The dough comprises flour, fat, yeast, and water. Preferably the mixing is effected to give a work input of more than 1 watt-hour per pound. Fermentation is preferably effected at 90-100‹F.
GB2077764A 1964-05-20 1964-05-20 Improvements in and relating to the manufacture of cream crackers Expired GB1037883A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2077764A GB1037883A (en) 1964-05-20 1964-05-20 Improvements in and relating to the manufacture of cream crackers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2077764A GB1037883A (en) 1964-05-20 1964-05-20 Improvements in and relating to the manufacture of cream crackers

Publications (1)

Publication Number Publication Date
GB1037883A true GB1037883A (en) 1966-08-03

Family

ID=10151518

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2077764A Expired GB1037883A (en) 1964-05-20 1964-05-20 Improvements in and relating to the manufacture of cream crackers

Country Status (1)

Country Link
GB (1) GB1037883A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1980000524A1 (en) * 1978-09-16 1980-04-03 Tweedy Of Burnley Ltd Dough mixing for farinaceous foodstuff production
WO2010133470A1 (en) * 2009-05-20 2010-11-25 Campden Technology Limited Method for preparing a leavened, mechanically developed bread dough

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1980000524A1 (en) * 1978-09-16 1980-04-03 Tweedy Of Burnley Ltd Dough mixing for farinaceous foodstuff production
US4368209A (en) * 1978-09-16 1983-01-11 Tweedy Of Burnley Limited Dough mixing for farinaceous foodstuff production
US4369193A (en) * 1978-09-16 1983-01-18 Collins Thomas H Dough mixing for farinaceous foodstuff production
WO2010133470A1 (en) * 2009-05-20 2010-11-25 Campden Technology Limited Method for preparing a leavened, mechanically developed bread dough
AU2010251311B2 (en) * 2009-05-20 2014-04-24 Rondo Burgdorf Ag Method for preparing a leavened, mechanically developed bread dough

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