PT3358959T - Produtos levedantes líquidos, estáveis - Google Patents
Produtos levedantes líquidos, estáveisInfo
- Publication number
- PT3358959T PT3358959T PT167813088T PT16781308T PT3358959T PT 3358959 T PT3358959 T PT 3358959T PT 167813088 T PT167813088 T PT 167813088T PT 16781308 T PT16781308 T PT 16781308T PT 3358959 T PT3358959 T PT 3358959T
- Authority
- PT
- Portugal
- Prior art keywords
- stable liquid
- liquid leavening
- products
- leavening products
- stable
- Prior art date
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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE2015/5633A BE1023127B1 (nl) | 2015-10-06 | 2015-10-06 | Stabiele vloeibare rijsmiddelen |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PT3358959T true PT3358959T (pt) | 2020-06-02 |
Family
ID=55085428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PT167813088T PT3358959T (pt) | 2015-10-06 | 2016-09-30 | Produtos levedantes líquidos, estáveis |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP3358959B1 (pt) |
| BE (1) | BE1023127B1 (pt) |
| ES (1) | ES2807443T3 (pt) |
| PL (1) | PL3358959T3 (pt) |
| PT (1) | PT3358959T (pt) |
| WO (1) | WO2017060165A1 (pt) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1023365B1 (nl) * | 2015-10-06 | 2017-02-20 | Puratos N.V. | Rijsmiddelen |
| FR3072000B1 (fr) * | 2017-10-05 | 2019-12-06 | Lesaffre Et Compagnie | Ameliorant liquide de panification comprenant des microorganismes |
| FR3128469A1 (fr) * | 2021-10-27 | 2023-04-28 | Lesaffre Et Compagnie | Levain vivant stabilisé prêt à l’emploi |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4211973A1 (de) * | 1992-04-09 | 1993-10-14 | Huels Chemische Werke Ag | Verfahren zur Herstellung eines Weizenvorteiges |
| EP0684308B2 (fr) | 1994-05-27 | 2004-01-14 | Agrano Ag | Procédé d'obtention d'une biomasse et ferment de panification |
| EP0684306B2 (fr) | 1994-05-27 | 2004-01-14 | Agrano Ag | Procédé d'obtention d'une biomasse sur un milieu céréalier, utilisation des produits résultant de ce procédé et ferment de panification |
| DE19619187C2 (de) * | 1996-05-11 | 2002-05-29 | Agrano Ag Allschwil | Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel |
| SE515569C2 (sv) * | 1998-08-24 | 2001-08-27 | Clas Loenner Ab | Surdegsprodukt |
| AU2002358560B2 (en) * | 2001-12-05 | 2007-06-21 | Lesaffre Et Compagnie | Liquid yeast compositions |
| EP1547467A1 (en) * | 2003-12-22 | 2005-06-29 | Puratos N.V. | Liquid leaven composition |
| BRPI0611787A2 (pt) * | 2005-06-24 | 2011-12-20 | Lallemand Inc | preparação de fermento lìquido estabilizada, um método para a produção da mesma, e o seu uso |
| EP2801257A1 (en) * | 2013-05-10 | 2014-11-12 | Casteggio Lieviti S.r.l. | Leavening preparation comprising a stabilized enzymatic mixture |
-
2015
- 2015-10-06 BE BE2015/5633A patent/BE1023127B1/nl active
-
2016
- 2016-09-30 PT PT167813088T patent/PT3358959T/pt unknown
- 2016-09-30 EP EP16781308.8A patent/EP3358959B1/en active Active
- 2016-09-30 PL PL16781308T patent/PL3358959T3/pl unknown
- 2016-09-30 ES ES16781308T patent/ES2807443T3/es active Active
- 2016-09-30 WO PCT/EP2016/073383 patent/WO2017060165A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| PL3358959T3 (pl) | 2020-11-16 |
| WO2017060165A1 (en) | 2017-04-13 |
| BE1023127B1 (nl) | 2016-11-25 |
| EP3358959A1 (en) | 2018-08-15 |
| ES2807443T3 (es) | 2021-02-23 |
| EP3358959B1 (en) | 2020-04-29 |
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