GB181397A - Improvements in or relating to the manufacture of bread - Google Patents

Improvements in or relating to the manufacture of bread

Info

Publication number
GB181397A
GB181397A GB1226020A GB1226020A GB181397A GB 181397 A GB181397 A GB 181397A GB 1226020 A GB1226020 A GB 1226020A GB 1226020 A GB1226020 A GB 1226020A GB 181397 A GB181397 A GB 181397A
Authority
GB
United Kingdom
Prior art keywords
flour
added
salt
bread
relating
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
GB1226020A
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.)
WOODLANDS Ltd
Original Assignee
WOODLANDS 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 WOODLANDS Ltd filed Critical WOODLANDS Ltd
Priority to GB1226020A priority Critical patent/GB181397A/en
Publication of GB181397A publication Critical patent/GB181397A/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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/04—Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides

Abstract

181,397. Watson, W., Jones, D. W. Kent-, and Woodlands, Ltd. May 3, 1920. Cereal preparations.-In bread making, a small quantity of a hypochlorite or chlorohypochlorite is added to the flour before making into dough. The salt may be added to the flour in powdered form, or a solution of the salt may be sprayed on to the flour or added to the doughing water. A portion of flour may be mixed with the salt and then added to the rest of the flour.
GB1226020A 1920-05-03 1920-05-03 Improvements in or relating to the manufacture of bread Expired GB181397A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1226020A GB181397A (en) 1920-05-03 1920-05-03 Improvements in or relating to the manufacture of bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1226020A GB181397A (en) 1920-05-03 1920-05-03 Improvements in or relating to the manufacture of bread

Publications (1)

Publication Number Publication Date
GB181397A true GB181397A (en) 1922-06-22

Family

ID=10001282

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1226020A Expired GB181397A (en) 1920-05-03 1920-05-03 Improvements in or relating to the manufacture of bread

Country Status (1)

Country Link
GB (1) GB181397A (en)

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