GB264890A - Process of obtaining an artificial malt product suitable for use in brewing and bread making - Google Patents

Process of obtaining an artificial malt product suitable for use in brewing and bread making

Info

Publication number
GB264890A
GB264890A GB2358025A GB2358025A GB264890A GB 264890 A GB264890 A GB 264890A GB 2358025 A GB2358025 A GB 2358025A GB 2358025 A GB2358025 A GB 2358025A GB 264890 A GB264890 A GB 264890A
Authority
GB
United Kingdom
Prior art keywords
brewing
per cent
product
artificial
obtaining
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
GB2358025A
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.)
ERNEST ALFRED FULLER
Original Assignee
ERNEST ALFRED FULLER
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 ERNEST ALFRED FULLER filed Critical ERNEST ALFRED FULLER
Priority to GB2358025A priority Critical patent/GB264890A/en
Publication of GB264890A publication Critical patent/GB264890A/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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

264,890. Fuller, E. A. Sept. 22, 1925. Cereal preparations.-A flaky product, comprising malted starch suitable for use in brewing or as a malted flour in bread-making, is prepared by mixing barley, wheat or other flour with water to form a thin cream, adding 5 per cent of malt, maintaining the mass at about 140‹ F. for 2-3 hours to convert the starch substantially into sugar, and evaporating the product to dryness, preferably on steel rollers internally heated to 240‹ F. The proportion of malt added may be varied between 1 per cent and 15 per cent. The product is preferably diluted before evaporation.
GB2358025A 1925-09-22 1925-09-22 Process of obtaining an artificial malt product suitable for use in brewing and bread making Expired GB264890A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2358025A GB264890A (en) 1925-09-22 1925-09-22 Process of obtaining an artificial malt product suitable for use in brewing and bread making

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2358025A GB264890A (en) 1925-09-22 1925-09-22 Process of obtaining an artificial malt product suitable for use in brewing and bread making

Publications (1)

Publication Number Publication Date
GB264890A true GB264890A (en) 1927-01-24

Family

ID=10197970

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2358025A Expired GB264890A (en) 1925-09-22 1925-09-22 Process of obtaining an artificial malt product suitable for use in brewing and bread making

Country Status (1)

Country Link
GB (1) GB264890A (en)

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