GB2009583A - Dry Baking Composition - Google Patents

Dry Baking Composition

Info

Publication number
GB2009583A
GB2009583A GB7843968A GB7843968A GB2009583A GB 2009583 A GB2009583 A GB 2009583A GB 7843968 A GB7843968 A GB 7843968A GB 7843968 A GB7843968 A GB 7843968A GB 2009583 A GB2009583 A GB 2009583A
Authority
GB
United Kingdom
Prior art keywords
moisture content
content below
yeast
flour
moisture
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.)
Granted
Application number
GB7843968A
Other versions
GB2009583B (en
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.)
PATENT TECHNOLOGY
Original Assignee
PATENT TECHNOLOGY
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 PATENT TECHNOLOGY filed Critical PATENT TECHNOLOGY
Publication of GB2009583A publication Critical patent/GB2009583A/en
Application granted granted Critical
Publication of GB2009583B publication Critical patent/GB2009583B/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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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

Abstract

A pre-mixed dry baking composition comprises flour and dried yeast, the moisture content being sufficiently low to minimise deterioration on storage, and can be used for preparing a wide variety of yeast and/or chemically leavened bakery products, for example, bread, rolls, coffee cake, pancakes, waffles, biscuits and pizza crust. The composition typically comprises 75- 85 wt% flour of protein content 9 to 12% and moisture content below 8%, and 1-4 wt% finely divided porous, low moisture, highly active yeast of moisture content below 5%, and has an overall moisture content below 8 wt%. Optional ingredients are dry subdivided shortening (moisture content below 2%), sucrose and salt flavoring, chemical leavening agents such as baking powder, dried whey (moisture content below 4%), and various dough modifying and improving agents (e.g., cysteine and bromate, monocalcium phosphate, mono- and diglycerides, sodium and calcium stearoyl lactylates.
GB7843968A 1977-11-11 1978-11-10 Baking composition Expired GB2009583B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US85047577A 1977-11-11 1977-11-11

Publications (2)

Publication Number Publication Date
GB2009583A true GB2009583A (en) 1979-06-20
GB2009583B GB2009583B (en) 1982-08-04

Family

ID=25308214

Family Applications (1)

Application Number Title Priority Date Filing Date
GB7843968A Expired GB2009583B (en) 1977-11-11 1978-11-10 Baking composition

Country Status (5)

Country Link
JP (1) JPS5489055A (en)
AU (1) AU525511B2 (en)
CA (1) CA1115116A (en)
GB (1) GB2009583B (en)
NL (1) NL7811185A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0066444A2 (en) * 1981-06-01 1982-12-08 NABISCO BRANDS, Inc. Bread mix and process
GB2182835A (en) * 1985-10-22 1987-05-28 House Food Industrial Co A premix for cooking by a microwave oven
EP0375558A1 (en) * 1988-12-23 1990-06-27 Sa3P Process for the preparation of a ready for use flour and ready for dough flour obtained by this process
CH686477A5 (en) * 1994-04-12 1996-04-15 Panofina Ag Prodn. of storable raw dough esp. for pizza
EP1161878A1 (en) * 2000-06-07 2001-12-12 CSM Nederland B.V. Shortenings with improved performance and doughs and baked products containing these
EP1498477A1 (en) * 2003-07-18 2005-01-19 B.F.L. Bakery Future Lines S.r.l. New active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water
WO2006000065A1 (en) * 2004-06-29 2006-01-05 Puratos Nv Packaged powder composition for bakery
EP1908352A1 (en) * 2005-07-07 2008-04-09 Roberto Brisciani Food composition which is used to produce pizza dough
US20100285174A1 (en) * 2009-05-11 2010-11-11 A Tavola Together Focaccia bread and recipe
WO2021042162A1 (en) * 2019-09-03 2021-03-11 Byron Food Science Pty Limited Bread products

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6296034A (en) * 1985-10-22 1987-05-02 ハウス食品工業株式会社 Highly preservable premix
FR2968168B1 (en) * 2010-12-03 2012-12-14 Seb Sa PRE-DOSE BAG FOR BAKERY PREPARATION
WO2020128578A1 (en) * 2018-12-19 2020-06-25 Nitin Popatlal Mamania Eggfree waffle dry mix

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0066444A2 (en) * 1981-06-01 1982-12-08 NABISCO BRANDS, Inc. Bread mix and process
EP0066444A3 (en) * 1981-06-01 1983-11-30 Nabisco Brands Inc. Bread mix and process
GB2182835A (en) * 1985-10-22 1987-05-28 House Food Industrial Co A premix for cooking by a microwave oven
GB2182835B (en) * 1985-10-22 1990-02-21 House Food Industrial Co A premix for cooking by a microwave oven and process for preparation thereof
US5084288A (en) * 1985-10-22 1992-01-28 House Food Industrial Company Limited Premix for cooking by a microwave oven and process of preparation thereof
EP0375558A1 (en) * 1988-12-23 1990-06-27 Sa3P Process for the preparation of a ready for use flour and ready for dough flour obtained by this process
FR2640851A1 (en) * 1988-12-23 1990-06-29 3P Sa
CH686477A5 (en) * 1994-04-12 1996-04-15 Panofina Ag Prodn. of storable raw dough esp. for pizza
EP1161878A1 (en) * 2000-06-07 2001-12-12 CSM Nederland B.V. Shortenings with improved performance and doughs and baked products containing these
EP1498477A1 (en) * 2003-07-18 2005-01-19 B.F.L. Bakery Future Lines S.r.l. New active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water
WO2006000065A1 (en) * 2004-06-29 2006-01-05 Puratos Nv Packaged powder composition for bakery
EA011424B1 (en) * 2004-06-29 2009-02-27 Пьюратос Н.В. Product for bakery industry, process for its preparation and use thereof
US9408399B2 (en) 2004-06-29 2016-08-09 Puratos Nv Packaged powder composition for bakery
EP1761130B2 (en) † 2004-06-29 2019-04-17 Puratos Naamloze Vennootschap Packaged powder composition for bakery
EP1908352A1 (en) * 2005-07-07 2008-04-09 Roberto Brisciani Food composition which is used to produce pizza dough
EP1908352A4 (en) * 2005-07-07 2012-10-10 Roberto Brisciani Food composition which is used to produce pizza dough
US20100285174A1 (en) * 2009-05-11 2010-11-11 A Tavola Together Focaccia bread and recipe
WO2021042162A1 (en) * 2019-09-03 2021-03-11 Byron Food Science Pty Limited Bread products

Also Published As

Publication number Publication date
JPS5489055A (en) 1979-07-14
JPS5638166B2 (en) 1981-09-04
NL7811185A (en) 1979-05-15
CA1115116A (en) 1981-12-29
AU4150878A (en) 1979-05-17
GB2009583B (en) 1982-08-04
AU525511B2 (en) 1982-11-11

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Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee