GB476248A - Improved process of cooling bread and the like - Google Patents
Improved process of cooling bread and the likeInfo
- Publication number
- GB476248A GB476248A GB15803/36A GB1580336A GB476248A GB 476248 A GB476248 A GB 476248A GB 15803/36 A GB15803/36 A GB 15803/36A GB 1580336 A GB1580336 A GB 1580336A GB 476248 A GB476248 A GB 476248A
- Authority
- GB
- United Kingdom
- Prior art keywords
- bread
- cooling
- crust
- vacuum
- temperature
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
Landscapes
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
476,248. Cooling bread. DUVAL, M. H. June 5, 1936, No. 15803. Convention date, June 17, 1935. [Class 29] In a process for cooling bread, freshly baked bread is subjected to a cooling period in order to soften the crust by distribution of moisture from the crumb, and then further cooled under a vacuum which is adjusted so that the boiling point of water under this pressure does not vary sufficiently from the temperature of the crust to cause the latter to be substantially hardened. The first cooling of the bread may be effected under atmospheric conditions or by blowing air over the bread, or by exposure to conditioned air. This step in the process stops when the temperature of the crust is in the neighbourhood of 135‹ F. The bread is then cooled by a vacuum in which water would not boil at temperatures substantially below 135‹ F. If the temperature of the crust after the preliminary cooling is higher than the final temperature desired it will be necessary to increase the vacuum for the final stage of the vacuum cooling. Only a limited amount of moisture will, however, be thus withdrawn from the crust and it will not be substantially hardened.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US476248XA | 1935-06-17 | 1935-06-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB476248A true GB476248A (en) | 1937-12-06 |
Family
ID=21950011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB15803/36A Expired GB476248A (en) | 1935-06-17 | 1936-06-05 | Improved process of cooling bread and the like |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB476248A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4179527A (en) | 1978-05-03 | 1979-12-18 | Nabisco, Inc. | Process for manufacturing a whole wheat food product |
| EP2471370A1 (en) * | 2010-12-28 | 2012-07-04 | Bakkersland IP B.V. | Method and apparatus for baking bread |
-
1936
- 1936-06-05 GB GB15803/36A patent/GB476248A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4179527A (en) | 1978-05-03 | 1979-12-18 | Nabisco, Inc. | Process for manufacturing a whole wheat food product |
| EP2471370A1 (en) * | 2010-12-28 | 2012-07-04 | Bakkersland IP B.V. | Method and apparatus for baking bread |
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