GB201216264D0 - Dough production - Google Patents

Dough production

Info

Publication number
GB201216264D0
GB201216264D0 GBGB1216264.0A GB201216264A GB201216264D0 GB 201216264 D0 GB201216264 D0 GB 201216264D0 GB 201216264 A GB201216264 A GB 201216264A GB 201216264 D0 GB201216264 D0 GB 201216264D0
Authority
GB
United Kingdom
Prior art keywords
dough production
dough
production
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.)
Ceased
Application number
GBGB1216264.0A
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.)
Baker Perkins Ltd
Original Assignee
Baker Perkins 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 Baker Perkins Ltd filed Critical Baker Perkins Ltd
Priority to GBGB1216264.0A priority Critical patent/GB201216264D0/en
Publication of GB201216264D0 publication Critical patent/GB201216264D0/en
Priority to EP13766390.2A priority patent/EP2894996A1/en
Priority to PCT/GB2013/052393 priority patent/WO2014041358A1/en
Ceased 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • 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
    • A21D8/025—Treating dough with gases

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
GBGB1216264.0A 2012-09-12 2012-09-12 Dough production Ceased GB201216264D0 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
GBGB1216264.0A GB201216264D0 (en) 2012-09-12 2012-09-12 Dough production
EP13766390.2A EP2894996A1 (en) 2012-09-12 2013-09-12 Dough production
PCT/GB2013/052393 WO2014041358A1 (en) 2012-09-12 2013-09-12 Dough production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GBGB1216264.0A GB201216264D0 (en) 2012-09-12 2012-09-12 Dough production

Publications (1)

Publication Number Publication Date
GB201216264D0 true GB201216264D0 (en) 2012-10-24

Family

ID=47137325

Family Applications (1)

Application Number Title Priority Date Filing Date
GBGB1216264.0A Ceased GB201216264D0 (en) 2012-09-12 2012-09-12 Dough production

Country Status (3)

Country Link
EP (1) EP2894996A1 (en)
GB (1) GB201216264D0 (en)
WO (1) WO2014041358A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2511289B (en) * 2013-01-14 2015-07-15 Warburtons Ltd Preparation of dough for baking

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB377264A (en) * 1931-04-16 1932-07-18 John Edward Pointon Improvements in and relating to the treatment of bread and like dough
GB651713A (en) * 1946-06-06 1951-04-11 Day J H Co Dough molding apparatus
GB2264623B (en) * 1992-03-05 1994-12-21 Flour Milling & Baking Res Dough mixing
US6399120B1 (en) * 1999-07-23 2002-06-04 Nisshin Flour Milling, Inc. Method of manufacturing dough for preparing yeast-leavened foods
GB2468114A (en) * 2008-12-23 2010-09-01 Jack Cuthbert Bread production process and apparatus

Also Published As

Publication number Publication date
EP2894996A1 (en) 2015-07-22
WO2014041358A1 (en) 2014-03-20

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Legal Events

Date Code Title Description
AT Applications terminated before publication under section 16(1)