IT202000032018A1 - SYSTEM AND PROCEDURE FOR THE MEASUREMENT OF A MATURATION/LEAVENING TIME OF DOUGH. - Google Patents

SYSTEM AND PROCEDURE FOR THE MEASUREMENT OF A MATURATION/LEAVENING TIME OF DOUGH.

Info

Publication number
IT202000032018A1
IT202000032018A1 IT102020000032018A IT202000032018A IT202000032018A1 IT 202000032018 A1 IT202000032018 A1 IT 202000032018A1 IT 102020000032018 A IT102020000032018 A IT 102020000032018A IT 202000032018 A IT202000032018 A IT 202000032018A IT 202000032018 A1 IT202000032018 A1 IT 202000032018A1
Authority
IT
Italy
Prior art keywords
dough
maturation
procedure
measurement
leavening
Prior art date
Application number
IT102020000032018A
Other languages
Italian (it)
Inventor
Marco Arnesano
Vincenzo Angelucci
Paolo Spadaro
Filippo Zazzeroni
Original Assignee
Masterbiga Srl Semplificata
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 Masterbiga Srl Semplificata filed Critical Masterbiga Srl Semplificata
Priority to IT102020000032018A priority Critical patent/IT202000032018A1/en
Publication of IT202000032018A1 publication Critical patent/IT202000032018A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise
    • 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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes

Landscapes

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

Description

dell impasto genera bolle e aumenta il volume impasto dell lievitato. of the dough generates bubbles and increases the dough volume of the leavened product.

Claims (1)

RIVENDICAZIONI 1) Sistema (S) per la misura di un tempo di maturazione/lievitazione (t) di un impasto (P); detto sistema rivendicazioni precedenti, in cui dette informazi impasto (I) comprendono un idratazione, dell' impasto - ottenere un vettore (V2) di tempi di maturazione/lievitazione (t1 1) System (S) for measuring the maturation/leavening time (t) of a dough (P); said system of the preceding claims, wherein said dough information (I) comprises a hydration of the dough - obtaining a vector (V2) of maturation/leavening times (t1
IT102020000032018A 2020-12-23 2020-12-23 SYSTEM AND PROCEDURE FOR THE MEASUREMENT OF A MATURATION/LEAVENING TIME OF DOUGH. IT202000032018A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IT102020000032018A IT202000032018A1 (en) 2020-12-23 2020-12-23 SYSTEM AND PROCEDURE FOR THE MEASUREMENT OF A MATURATION/LEAVENING TIME OF DOUGH.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102020000032018A IT202000032018A1 (en) 2020-12-23 2020-12-23 SYSTEM AND PROCEDURE FOR THE MEASUREMENT OF A MATURATION/LEAVENING TIME OF DOUGH.

Publications (1)

Publication Number Publication Date
IT202000032018A1 true IT202000032018A1 (en) 2022-06-23

Family

ID=75340040

Family Applications (1)

Application Number Title Priority Date Filing Date
IT102020000032018A IT202000032018A1 (en) 2020-12-23 2020-12-23 SYSTEM AND PROCEDURE FOR THE MEASUREMENT OF A MATURATION/LEAVENING TIME OF DOUGH.

Country Status (1)

Country Link
IT (1) IT202000032018A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030039725A1 (en) * 2001-08-23 2003-02-27 Schuh William C. System and method of leavening with carbon dioxide monitoring
CN105746632B (en) * 2016-02-04 2019-04-30 李晋云 The control method and device of automatic wheaten food production equipment
CN107410413B (en) * 2017-07-11 2019-12-31 九阳股份有限公司 Intelligent electric steam box and control method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030039725A1 (en) * 2001-08-23 2003-02-27 Schuh William C. System and method of leavening with carbon dioxide monitoring
CN105746632B (en) * 2016-02-04 2019-04-30 李晋云 The control method and device of automatic wheaten food production equipment
CN107410413B (en) * 2017-07-11 2019-12-31 九阳股份有限公司 Intelligent electric steam box and control method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
AMIT: "The Best Bread and Oven Thermometer You Should Use and Why - The Bread Guide: The ultimate source for home bread baking", THEBREADGUIDE.COM, 5 November 2020 (2020-11-05), pages 1 - 9, XP055830055, Retrieved from the Internet <URL:https://thebreadguide.com/the-best-bread-and-oven-thermometer-you-should-use-and-why/> [retrieved on 20210804] *
DORN LORI: "A Smart Food Thermometer That Connects to Your Phone via Bluetooth for Real Time Oven Readings", 27 June 2018 (2018-06-27), pages 1 - 8, XP055830053, Retrieved from the Internet <URL:https://laughingsquid.com/smart-food-thermometers/> [retrieved on 20210804] *

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