GB1136772A - Improvements in or relating to the manufacture of bread - Google Patents
Improvements in or relating to the manufacture of breadInfo
- Publication number
- GB1136772A GB1136772A GB960665A GB960665A GB1136772A GB 1136772 A GB1136772 A GB 1136772A GB 960665 A GB960665 A GB 960665A GB 960665 A GB960665 A GB 960665A GB 1136772 A GB1136772 A GB 1136772A
- Authority
- GB
- United Kingdom
- Prior art keywords
- flour
- stage
- bread
- dough
- batter
- 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
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
1,136,772. Bread. WONDER BAKING (MIDLAND). 3 May, 1966 [6 March, 1965], No. 9606/65. Heading A2B. A bread dough is made from normally bleached and treated flour by first making a batter with about three quarters of the flour and all or nearly all the water and all the yeast, beating such batter at high speed in a mixer, and thereafter, without any standing period, adding the remainder of the flour and water, and completing the mixing to form dough. The thus made dough may immediately be proofed and baked without an intervening fermentation period. Fat, salt and improvers may be added at either or both mixing stages. Enzyme active soya flour may be added at the first stage. The process may make use of strong flour in the first stage and weak flour in the second stage, or of a blend of strong and weak flours in both stages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB960665A GB1136772A (en) | 1965-03-06 | 1965-03-06 | Improvements in or relating to the manufacture of bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB960665A GB1136772A (en) | 1965-03-06 | 1965-03-06 | Improvements in or relating to the manufacture of bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1136772A true GB1136772A (en) | 1968-12-18 |
Family
ID=9875224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB960665A Expired GB1136772A (en) | 1965-03-06 | 1965-03-06 | Improvements in or relating to the manufacture of bread |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1136772A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0538497A1 (en) * | 1991-09-25 | 1993-04-28 | BARILLA G. e R. F.lli - Società per Azioni | A breadstick tasting bread-like, and method of making it |
| FR2709045A1 (en) * | 1993-08-16 | 1995-02-24 | Toupet Joseph | Panification method making it possible rapidly to produce particularly soft bread |
-
1965
- 1965-03-06 GB GB960665A patent/GB1136772A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0538497A1 (en) * | 1991-09-25 | 1993-04-28 | BARILLA G. e R. F.lli - Società per Azioni | A breadstick tasting bread-like, and method of making it |
| US5260075A (en) * | 1991-09-25 | 1993-11-09 | Barilla G.E.R. F.Lli - Societa Per Azioni | Breadstick tasting bread-like, and method of making it |
| FR2709045A1 (en) * | 1993-08-16 | 1995-02-24 | Toupet Joseph | Panification method making it possible rapidly to produce particularly soft bread |
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