GB242843A - Improvements relating to bread - Google Patents
Improvements relating to breadInfo
- Publication number
- GB242843A GB242843A GB5163/25A GB516325A GB242843A GB 242843 A GB242843 A GB 242843A GB 5163/25 A GB5163/25 A GB 5163/25A GB 516325 A GB516325 A GB 516325A GB 242843 A GB242843 A GB 242843A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- bread
- crust
- improvements relating
- loaves
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
242,843. Price, W. Feb. 25, 1925. Drawings to Specification. Bread.-Loaves of bread are made by moulding to shape one kind of dough and then providing it with an outer layer of another kind of dough which forms the crust when the bread has been baked; in this way use can be made of dark flours, as they can be employed for making the dough which is to form the crust. Fat, milk, or fruit may be introduced into the outer dough, and this dough may be rolled into a thin sheet and cut to the required size by a machine such as that described in Specification 243,645, [Class 141, Wearing-apparel].
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB5163/25A GB242843A (en) | 1925-02-25 | 1925-02-25 | Improvements relating to bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB5163/25A GB242843A (en) | 1925-02-25 | 1925-02-25 | Improvements relating to bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB242843A true GB242843A (en) | 1925-11-19 |
Family
ID=9790860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB5163/25A Expired GB242843A (en) | 1925-02-25 | 1925-02-25 | Improvements relating to bread |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB242843A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2169787A (en) * | 1985-07-25 | 1986-07-23 | David John Harrison | Improvements in and relating to bread loaves |
| EP2260712A1 (en) * | 2009-06-05 | 2010-12-15 | Stichting Top Institute Food and Nutrition | Crispy crust bread |
| EP2266407A1 (en) * | 2009-06-05 | 2010-12-29 | Stichting Top Institute Food and Nutrition | Multi-Layer crust bread |
-
1925
- 1925-02-25 GB GB5163/25A patent/GB242843A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2169787A (en) * | 1985-07-25 | 1986-07-23 | David John Harrison | Improvements in and relating to bread loaves |
| GB2169787B (en) * | 1985-07-25 | 1989-08-23 | David John Harrison | Improvements in and relating to bread loaves |
| EP2260712A1 (en) * | 2009-06-05 | 2010-12-15 | Stichting Top Institute Food and Nutrition | Crispy crust bread |
| EP2266407A1 (en) * | 2009-06-05 | 2010-12-29 | Stichting Top Institute Food and Nutrition | Multi-Layer crust bread |
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