GB821318A - Apparatus for, and method of, making bread - Google Patents

Apparatus for, and method of, making bread

Info

Publication number
GB821318A
GB821318A GB33033/55A GB3303355A GB821318A GB 821318 A GB821318 A GB 821318A GB 33033/55 A GB33033/55 A GB 33033/55A GB 3303355 A GB3303355 A GB 3303355A GB 821318 A GB821318 A GB 821318A
Authority
GB
United Kingdom
Prior art keywords
brew
oxidant
flour
shortening
sugar
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
GB33033/55A
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.)
AMF Inc
Original Assignee
AMF Inc
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 AMF Inc filed Critical AMF Inc
Publication of GB821318A publication Critical patent/GB821318A/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

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

Abstract

Bread dough is produced by forming a brew by anaerobic fermentation at controlled temperature, e.g. at 70-90 DEG F. for 5 hours, of a mixture of water, non-fat solids of milk, sugar, salt, yeast and yeast food, incorporating this brew in formula quantities of flour, shortening and oxidant, e.g a potassium bromate and potassium iodate solution, and subjecting the mixture so formed to mechanical dough developing action at pressure above atmospheric, e.g. 40-90 lb./sq. inch. Part of the sugar, of the water, or of the salt may be added after the fermentation. The brew may be cooled, e.g. to 40-80 DEG F., before it is incorporated in the flour, shortening and oxidant. Specifications 788,827 and 808,836, [both in Group II], are referred to.
GB33033/55A 1954-12-23 1955-11-18 Apparatus for, and method of, making bread Expired GB821318A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US821318XA 1954-12-23 1954-12-23

Publications (1)

Publication Number Publication Date
GB821318A true GB821318A (en) 1959-10-07

Family

ID=22169263

Family Applications (1)

Application Number Title Priority Date Filing Date
GB33033/55A Expired GB821318A (en) 1954-12-23 1955-11-18 Apparatus for, and method of, making bread

Country Status (1)

Country Link
GB (1) GB821318A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3102033A (en) * 1961-08-30 1963-08-27 Vico Products Company Flavoring composition and method of preparing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3102033A (en) * 1961-08-30 1963-08-27 Vico Products Company Flavoring composition and method of preparing the same

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