BE350623A - - Google Patents

Info

Publication number
BE350623A
BE350623A BE350623DA BE350623A BE 350623 A BE350623 A BE 350623A BE 350623D A BE350623D A BE 350623DA BE 350623 A BE350623 A BE 350623A
Authority
BE
Belgium
Prior art keywords
emulsion
glycerin
water
dough
bread
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE350623A publication Critical patent/BE350623A/fr

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
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D2/10—Hydrocarbons

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
BE350623D BE350623A (de)

Publications (1)

Publication Number Publication Date
BE350623A true BE350623A (de)

Family

ID=25720

Family Applications (1)

Application Number Title Priority Date Filing Date
BE350623D BE350623A (de)

Country Status (1)

Country Link
BE (1) BE350623A (de)

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