GB931637A - Fermentation processes for making bread and the like - Google Patents

Fermentation processes for making bread and the like

Info

Publication number
GB931637A
GB931637A GB3494361A GB3494361A GB931637A GB 931637 A GB931637 A GB 931637A GB 3494361 A GB3494361 A GB 3494361A GB 3494361 A GB3494361 A GB 3494361A GB 931637 A GB931637 A GB 931637A
Authority
GB
United Kingdom
Prior art keywords
dough
temperature
tank
added
ingredients
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
GB3494361A
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.)
FRANK J SUNTHEIMER
Original Assignee
FRANK J SUNTHEIMER
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 FRANK J SUNTHEIMER filed Critical FRANK J SUNTHEIMER
Priority to GB3494361A priority Critical patent/GB931637A/en
Publication of GB931637A publication Critical patent/GB931637A/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

931,637. Preparing dough. F. J. SUNTHEIMER. Sept. 28, 1961, No. 34943/61. Class 49. A dough for yeast-raised products comprising a mixture of dough-forming ingredients, including flour and yeast, is made by mixing the ingredients in the presence of air under pressure at a temperature of from 66‹ to 72‹ F. In the production of a regular dough by the sponge and dough process, there is introduced into a tank 10 through a temperature-controlled pipe 11 about 32 1b. water at a temperature of 72 ‹ C. and then 2¢ to 5¢ lb. yeast and 3 oz. salt are added. These ingredients are mixed while at a temperature in the range 66‹ to 72‹ F. in the presence of air delivered by a pump 14 at a gauge pressure of between 20 and 35 1b. per square inch until after 5 to 10 minutes a pH of 6-6.5 is attained, when the mixture is transferred to a dough mixer 22; to this 60 1b. flour, a small quantity of dough improver (specified) and 5 1b. of shortening are added with agitation. From a further 32 1b. water in a tank 25, a quantity of 24 1b. is discharged at a temperature of between 66‹ and 72‹ F. into the dough mixer 22 and then the following doughing components are added: 40 1b. flour, 2 1b. salt, 4 1b. sugar, 6 1b. milk, ¢ 1b. malt, and, optionally, a small amount of ethyl alcohol. The remaining 8 1b. of water in tank 25 is carbonated to the extent of 57-115 cc. carbon dioxide from a supply 30a at a pressure of 30 1b. per square inch and the carbonated water also is delivered to the dough mixer. An agitator 35 is operated at high speed for about 10 minutes to mix the combined ingredients until a predetermined temperature in the range of from 75‹ to 84‹ F. is attained, the dough produced is removed, panproofed for 30 to 60 minutes and prepared for baking. In one of several alternative procedures described in detail, powdered milk, salt, sugar, malt and ethyl alcohol of the doughing components may be added in the tank 25 while maintained at a gauge pressure of between 20 and 35 1b. per square inch by a pump 41. A slightly modified procedure is employed when utilizing the straight dough process. Eggs are included in certain of the formulations disclosed.
GB3494361A 1961-09-28 1961-09-28 Fermentation processes for making bread and the like Expired GB931637A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3494361A GB931637A (en) 1961-09-28 1961-09-28 Fermentation processes for making bread and the like

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3494361A GB931637A (en) 1961-09-28 1961-09-28 Fermentation processes for making bread and the like

Publications (1)

Publication Number Publication Date
GB931637A true GB931637A (en) 1963-07-17

Family

ID=10371878

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3494361A Expired GB931637A (en) 1961-09-28 1961-09-28 Fermentation processes for making bread and the like

Country Status (1)

Country Link
GB (1) GB931637A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993017561A1 (en) * 1992-03-05 1993-09-16 Apv Corporation Limited Dough mixing

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993017561A1 (en) * 1992-03-05 1993-09-16 Apv Corporation Limited Dough mixing

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