[go: up one dir, main page]

ES2017861A6 - Process for obtaining rolls - Google Patents

Process for obtaining rolls

Info

Publication number
ES2017861A6
ES2017861A6 ES8904034A ES8904034A ES2017861A6 ES 2017861 A6 ES2017861 A6 ES 2017861A6 ES 8904034 A ES8904034 A ES 8904034A ES 8904034 A ES8904034 A ES 8904034A ES 2017861 A6 ES2017861 A6 ES 2017861A6
Authority
ES
Spain
Prior art keywords
minutes
weight
rolls
rest
allowing
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 - Lifetime
Application number
ES8904034A
Other languages
Spanish (es)
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.)
XARNACH CONCHS JOSEP
Original Assignee
XARNACH CONCHS JOSEP
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 XARNACH CONCHS JOSEP filed Critical XARNACH CONCHS JOSEP
Priority to ES8904034A priority Critical patent/ES2017861A6/en
Publication of ES2017861A6 publication Critical patent/ES2017861A6/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

It comprises essentially: a) kneading, for 10 to 20 minutes, a dough composed of 60 to 70% by weight of zero or double zero flour, 25 to 35% by weight of water, 0.5 to 1% by weight of yeast, 1 to 2% by weight of salt and 0.5 to 1% by weight of malt b) allowing the paste to rest for 1 to 3 hours c) rolling flat for 2 to 5 minutes d) allowing the paste to rest for 30 to 50 minutes e) cutting the large (cottage) loaf 1 into pieces 2 which each form the individual rolls 2 f) stamping the characteristic designs on the rolls 2 g) allowing the above to rest for 30 to 50 minutes h) cooking for 15 to 20 minutes at a temperature of 200 to 240 degree C and with a moisture level of between 50 and 80%. Hollow rolls 3, with characteristic flavour and designs, are achieved.
ES8904034A 1989-11-27 1989-11-27 Process for obtaining rolls Expired - Lifetime ES2017861A6 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES8904034A ES2017861A6 (en) 1989-11-27 1989-11-27 Process for obtaining rolls

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES8904034A ES2017861A6 (en) 1989-11-27 1989-11-27 Process for obtaining rolls

Publications (1)

Publication Number Publication Date
ES2017861A6 true ES2017861A6 (en) 1991-03-01

Family

ID=8265053

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8904034A Expired - Lifetime ES2017861A6 (en) 1989-11-27 1989-11-27 Process for obtaining rolls

Country Status (1)

Country Link
ES (1) ES2017861A6 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2209653A1 (en) * 2002-12-11 2004-06-16 Christian Nury Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2209653A1 (en) * 2002-12-11 2004-06-16 Christian Nury Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body

Similar Documents

Publication Publication Date Title
JPS6443147A (en) Method for molding and storing breads
DK712188A (en) dough conditioner
ES2087646T3 (en) ENZYMATIC PRODUCT AND METHOD TO IMPROVE THE QUALITY OF BREAD.
CA2012723A1 (en) Bread improvers
EP0262669A3 (en) Fat compositions suitable for use in bakeries or confectioneries
EP0326404A3 (en) A method for producing dough for bread or pastry
EP0275878A3 (en) Room temperature storage stable dough
CA2490944A1 (en) Treatment of dough with a lipoxygenase and a lipolytic enzyme
FR2584895B1 (en) PROCESS FOR THE MANUFACTURE OF A PRE-PACKED LONG LASTER BREAD
CA2119735A1 (en) High Non-Fat Milk Content Bread Products
US4287215A (en) Bran bread and method for making same
ES2017861A6 (en) Process for obtaining rolls
DE3273570D1 (en) Process and ready for use meal for the preparation of bread with an enhanced ballast content and which does not crumble when it is sliced
GR3005223T3 (en)
CO4600661A1 (en) BAKERY PRODUCT
EP0172793A3 (en) Process and plant producing hard tacks and dry biscuits
RU2000132506A (en) METHOD FOR PRODUCING BAKERY PRODUCTS
FR2409007A1 (en) Bakery prod. pressure baked in extrusion cooker - using as main ingredient conventional bread which is dried and crushed
Kulp Technology of brew systems in bread production.
EP0392495A3 (en) Process for making a grilled biscuit
RU96112599A (en) METHOD FOR PREPARING WHEAT BREAD ON STEAM
RU96104906A (en) METHOD FOR PRODUCING BAKERY PRODUCTS
HUT49992A (en) Method for producing baking-industrial products particularly bread
GB2368769A (en) Leaven Products
UA32750A (en) Bread making process

Legal Events

Date Code Title Description
SA6 Expiration date (snapshot 920101)

Free format text: 2009-11-27