GB1110407A - Improvements in or relating to dough mixing - Google Patents

Improvements in or relating to dough mixing

Info

Publication number
GB1110407A
GB1110407A GB1843065A GB1843065A GB1110407A GB 1110407 A GB1110407 A GB 1110407A GB 1843065 A GB1843065 A GB 1843065A GB 1843065 A GB1843065 A GB 1843065A GB 1110407 A GB1110407 A GB 1110407A
Authority
GB
United Kingdom
Prior art keywords
dough
relating
mixing
dough mixing
flour
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
GB1843065A
Inventor
Kenneth Pickles
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.)
George Tweedy and Co Ltd
Original Assignee
George Tweedy and Co 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 George Tweedy and Co Ltd filed Critical George Tweedy and Co Ltd
Priority to GB1843065A priority Critical patent/GB1110407A/en
Publication of GB1110407A publication Critical patent/GB1110407A/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

Landscapes

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

Abstract

A dough is made by mixing the liquid and fatty contents of the dough together with only a small quantity of flour to form a batter, and then mixing in the rest of the flour, the development of the dough being effected under vacuum conditions. The dough produces a bread having a very fine crumb structure with a minimum of larger holes.
GB1843065A 1965-05-01 1965-05-01 Improvements in or relating to dough mixing Expired GB1110407A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1843065A GB1110407A (en) 1965-05-01 1965-05-01 Improvements in or relating to dough mixing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1843065A GB1110407A (en) 1965-05-01 1965-05-01 Improvements in or relating to dough mixing

Publications (1)

Publication Number Publication Date
GB1110407A true GB1110407A (en) 1968-04-18

Family

ID=10112320

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1843065A Expired GB1110407A (en) 1965-05-01 1965-05-01 Improvements in or relating to dough mixing

Country Status (1)

Country Link
GB (1) GB1110407A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993017561A1 (en) * 1992-03-05 1993-09-16 Apv Corporation Limited Dough mixing
EP1161874A2 (en) * 2000-05-24 2001-12-12 Wouter Lanssens Method for preparing deep frozen dough on the basis of pre-prepared ingredients

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993017561A1 (en) * 1992-03-05 1993-09-16 Apv Corporation Limited Dough mixing
EP1161874A2 (en) * 2000-05-24 2001-12-12 Wouter Lanssens Method for preparing deep frozen dough on the basis of pre-prepared ingredients
EP1161874A3 (en) * 2000-05-24 2004-03-24 Wouter Lanssens Method for preparing deep frozen dough on the basis of pre-prepared ingredients

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