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FR841626A - Procédé perfectionné de panification - Google Patents

Procédé perfectionné de panification

Info

Publication number
FR841626A
FR841626A FR841626DA FR841626A FR 841626 A FR841626 A FR 841626A FR 841626D A FR841626D A FR 841626DA FR 841626 A FR841626 A FR 841626A
Authority
FR
France
Prior art keywords
bread
advanced
making process
making
advanced bread
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
Other languages
English (en)
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.)
CIE INTERNATIONALE DE PROCEDES
FOULD SPRINGER SOC
Original Assignee
CIE INTERNATIONALE DE PROCEDES
FOULD SPRINGER SOC
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 CIE INTERNATIONALE DE PROCEDES, FOULD SPRINGER SOC filed Critical CIE INTERNATIONALE DE PROCEDES
Application granted granted Critical
Publication of FR841626A publication Critical patent/FR841626A/fr
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
FR841626D 1938-01-26 1938-01-26 Procédé perfectionné de panification Expired FR841626A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR841626T 1938-01-26

Publications (1)

Publication Number Publication Date
FR841626A true FR841626A (fr) 1939-05-24

Family

ID=9308957

Family Applications (1)

Application Number Title Priority Date Filing Date
FR841626D Expired FR841626A (fr) 1938-01-26 1938-01-26 Procédé perfectionné de panification

Country Status (1)

Country Link
FR (1) FR841626A (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0262669A2 (fr) * 1986-10-02 1988-04-06 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Compositions grasses utilisables en boulangerie ou en confiserie

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0262669A2 (fr) * 1986-10-02 1988-04-06 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Compositions grasses utilisables en boulangerie ou en confiserie
EP0262669A3 (fr) * 1986-10-02 1990-01-24 Kanegafuchi Kagaku Kogyo Kabushiki Kaisha Compositions grasses utilisables en boulangerie ou en confiserie

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