GB1049153A - Improvements relating to the manufacture of bakers dough - Google Patents

Improvements relating to the manufacture of bakers dough

Info

Publication number
GB1049153A
GB1049153A GB44168/62A GB4416862A GB1049153A GB 1049153 A GB1049153 A GB 1049153A GB 44168/62 A GB44168/62 A GB 44168/62A GB 4416862 A GB4416862 A GB 4416862A GB 1049153 A GB1049153 A GB 1049153A
Authority
GB
United Kingdom
Prior art keywords
manufacture
improvements relating
yeast
nov
water
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
GB44168/62A
Inventor
Benjamin Hartley Wragg
Bernard Herbert Jarman
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.)
Henry Simon Ltd
Original Assignee
Henry Simon Ltd
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 Henry Simon Ltd filed Critical Henry Simon Ltd
Priority to GB44168/62A priority Critical patent/GB1049153A/en
Publication of GB1049153A publication Critical patent/GB1049153A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
    • A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/05—Stirrers
    • B01F27/11—Stirrers characterised by the configuration of the stirrers
    • B01F27/19—Stirrers with two or more mixing elements mounted in sequence on the same axis
    • B01F27/192—Stirrers with two or more mixing elements mounted in sequence on the same axis with dissimilar elements
    • B01F27/1921—Stirrers with two or more mixing elements mounted in sequence on the same axis with dissimilar elements comprising helical elements and paddles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/21—Mixers with rotary stirring devices in fixed receptacles; Kneaders characterised by their rotating shafts
    • B01F27/2123—Shafts with both stirring means and feeding or discharging means

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1,049,153. Bread dough. HENRY SIMON Ltd. Nov. 13, 1963 [Nov. 22, 1962], No. 44168/62. Heading A2B. [Also in Division B1] Bread dough formed from flour, water, yeast (preferably in the form of a suspension of yeast in water), salt and other required additives is expelled from doughworking apparatus (see Fig. 1 not shown) when a uniform three-dimensional gluten network has formed but before any substantial quantity of gas of fermentation has been generated. Reference has been directed by the Comptroller to Specification 777,251.
GB44168/62A 1962-11-22 1962-11-22 Improvements relating to the manufacture of bakers dough Expired GB1049153A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB44168/62A GB1049153A (en) 1962-11-22 1962-11-22 Improvements relating to the manufacture of bakers dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB44168/62A GB1049153A (en) 1962-11-22 1962-11-22 Improvements relating to the manufacture of bakers dough

Publications (1)

Publication Number Publication Date
GB1049153A true GB1049153A (en) 1966-11-23

Family

ID=10432093

Family Applications (1)

Application Number Title Priority Date Filing Date
GB44168/62A Expired GB1049153A (en) 1962-11-22 1962-11-22 Improvements relating to the manufacture of bakers dough

Country Status (1)

Country Link
GB (1) GB1049153A (en)

Similar Documents

Publication Publication Date Title
ES2000298A6 (en) A breadmaking method for the production of crisp long term preservation small loaves, and a system therefor.
GB1196946A (en) Bread Dough
GB1377105A (en) Proteolytic enzyme and its preparation
GB1049153A (en) Improvements relating to the manufacture of bakers dough
CA944609A (en) Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby
CA923755A (en) Process for making yeast leavened bakery products
GB1037883A (en) Improvements in and relating to the manufacture of cream crackers
CA557921A (en) Dry mix pastry flour and method of preparing same
CA492482A (en) Dough piece controlled flour duster
GB1243867A (en) Improved conventional bread process
GB1270221A (en) Methods of producing pastry from doughs of low water content
GB1259582A (en)
CA555769A (en) Continuous production of dough and other dough-like substances
CA432229A (en) Biscuit and cooky cutter and ejector
AU5339259A (en) Improvements relating to continuous dough provens and associated baking ovens
CA668464A (en) Process of retarding apparent staling in yeast leavened baked products
AU269800B2 (en) Improvements relating to continuous dough provers and associated baking ovens
AU245796B2 (en) A bread improver composition and method of preparing bread dough therewith
ES364828A1 (en) Procedure for the obtaining of mixed anhydrids, containing alkaline chloride, sorbic, palitico or estearic acids and its employment for the conservation of bread and pastry products. (Machine-translation by Google Translate, not legally binding)
AU168105B2 (en) Improvements in bread baking
ES211633A1 (en) A procedure and apparatus for the automatic and continuous manufacture of masses intended for the elavoaration of bread and cakes (Machine-translation by Google Translate, not legally binding)
AU3600963A (en) Improvements relating to continuous dough provers and associated baking ovens
CA867694A (en) Yeast leavened bread dough composition and process of manufacture
AU801452A (en) Improvements in and relating to flour dusting means for use in bread or biscuit making
AU223571B2 (en) Improvements in or relating to feeding dough pieces to pans or tins for bread making