GB1084780A - Method of producing yeast-fermented bakery products - Google Patents

Method of producing yeast-fermented bakery products

Info

Publication number
GB1084780A
GB1084780A GB5305864A GB5305864A GB1084780A GB 1084780 A GB1084780 A GB 1084780A GB 5305864 A GB5305864 A GB 5305864A GB 5305864 A GB5305864 A GB 5305864A GB 1084780 A GB1084780 A GB 1084780A
Authority
GB
United Kingdom
Prior art keywords
yeast
bakery products
producing yeast
transportation
fermented bakery
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
GB5305864A
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.)
WIENFRIED SCHAFER
Original Assignee
WIENFRIED SCHAFER
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 WIENFRIED SCHAFER filed Critical WIENFRIED SCHAFER
Priority to GB5305864A priority Critical patent/GB1084780A/en
Publication of GB1084780A publication Critical patent/GB1084780A/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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Yeast-leavened bakery products are made with the aid of liquid yeast which yeast, from the time it is separated by centrifuging and during its transportation and storage until it is directly admixed with dough, is kept in a thermally insulated container substantially sealed off from the outside atmosphere and within a temperature range of from 0 DEG to 8 DEG C. A refrigerated vehicle is used for transportation of the yeast.
GB5305864A 1964-12-31 1964-12-31 Method of producing yeast-fermented bakery products Expired GB1084780A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB5305864A GB1084780A (en) 1964-12-31 1964-12-31 Method of producing yeast-fermented bakery products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5305864A GB1084780A (en) 1964-12-31 1964-12-31 Method of producing yeast-fermented bakery products

Publications (1)

Publication Number Publication Date
GB1084780A true GB1084780A (en) 1967-09-27

Family

ID=10466467

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5305864A Expired GB1084780A (en) 1964-12-31 1964-12-31 Method of producing yeast-fermented bakery products

Country Status (1)

Country Link
GB (1) GB1084780A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001083309A1 (en) * 2000-04-28 2001-11-08 Dsm N.V. Container for transport and storage of fluid substances

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001083309A1 (en) * 2000-04-28 2001-11-08 Dsm N.V. Container for transport and storage of fluid substances

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