GB378989A - Improvements in and relating to the production of bakery products - Google Patents

Improvements in and relating to the production of bakery products

Info

Publication number
GB378989A
GB378989A GB1556631A GB1556631A GB378989A GB 378989 A GB378989 A GB 378989A GB 1556631 A GB1556631 A GB 1556631A GB 1556631 A GB1556631 A GB 1556631A GB 378989 A GB378989 A GB 378989A
Authority
GB
United Kingdom
Prior art keywords
incorporated
relating
production
bakery products
eggs
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
GB1556631A
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.)
HANSEATISCHE MUEHLENWERKE AG
Original Assignee
HANSEATISCHE MUEHLENWERKE AG
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 HANSEATISCHE MUEHLENWERKE AG filed Critical HANSEATISCHE MUEHLENWERKE AG
Priority to GB1556631A priority Critical patent/GB378989A/en
Publication of GB378989A publication Critical patent/GB378989A/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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides

Landscapes

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

Abstract

In making bread, cakes, pastries, and other bakers' products, about 1-4 per cent by weight of lecithin is incorporated in the dough or batter prior to baking to improve the keeping properties of the product. With sponges &c. in which eggs are incorporated, the eggs may be in part replaced by milk. Where fat is used, the lecithin is incorporated therewith and the mixture added to the dough or batter. Specifications 328,075, [Class 49, Food &c.], and 375,841 are referred to.
GB1556631A 1931-05-27 1931-05-27 Improvements in and relating to the production of bakery products Expired GB378989A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1556631A GB378989A (en) 1931-05-27 1931-05-27 Improvements in and relating to the production of bakery products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1556631A GB378989A (en) 1931-05-27 1931-05-27 Improvements in and relating to the production of bakery products

Publications (1)

Publication Number Publication Date
GB378989A true GB378989A (en) 1932-08-25

Family

ID=10061399

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1556631A Expired GB378989A (en) 1931-05-27 1931-05-27 Improvements in and relating to the production of bakery products

Country Status (1)

Country Link
GB (1) GB378989A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE767158C (en) * 1938-03-01 1951-12-03 Phil Nat Ewald Becker Dr Process for the production of a shortening from beef tallow
WO2024162849A1 (en) * 2023-02-01 2024-08-08 Mauri Technology B.V. Rubisco in cake

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE767158C (en) * 1938-03-01 1951-12-03 Phil Nat Ewald Becker Dr Process for the production of a shortening from beef tallow
WO2024162849A1 (en) * 2023-02-01 2024-08-08 Mauri Technology B.V. Rubisco in cake

Similar Documents

Publication Publication Date Title
GB378989A (en) Improvements in and relating to the production of bakery products
US4053641A (en) Method of making yeast food products
GB652006A (en) Improvements in the manufacture of bread and like products
US2654672A (en) Composition for making bread
US3792174A (en) Flour mix for preparing tortillas
GB656850A (en) Improvements in or relating to the production of yeast-leavened bakery goods
GB347512A (en) Improvements in and relating to the production of bakery products
GB403102A (en) Manufacture of a baked cereal preparation
GB139611A (en) Improved material for making puddings, cakes, pastry, biscuits or the like
GB192656A (en) Improvements in or relating to the production of cereal foods
GB740958A (en) Improvements in or relating to culinary mixes
GB242843A (en) Improvements relating to bread
UA123365U (en) THE COMPOSITION OF "MADLEN" BISCUIT BAKERY INGREDIENTS
UA132100U (en) THE COMPOSITION OF "MADLEN" BISCUIT BAKERY INGREDIENTS
PH22020000379U1 (en) Process of producing breadfruit suncake
GB546666A (en) Improvements relating to the production of baked goods
USRE16488E (en) Dough and process op making the same
Davis Bread & rolls
GB890205A (en)
UA153401U (en) THE METHOD OF MANUFACTURING FLOUR PRODUCTS FROM UNFRIENDED PASTRY
PH22019001015U1 (en) Formulation of squash-rice cake
Dohogne Breadmaking in the home
GB457909A (en) Improvements in or relating to the art of producing baked cereal products
UA141483U (en) COMPOSITION OF INGREDIENTS FOR PREPARATION OF BAKERY PRODUCTS FOR CHILDREN
UA117524U (en) THE COMPOSITION OF "MADLEN" BISCUIT BAKERY INGREDIENTS