CA1098367A - Production de chapelure de pain rassi - Google Patents

Production de chapelure de pain rassi

Info

Publication number
CA1098367A
CA1098367A CA318,532A CA318532A CA1098367A CA 1098367 A CA1098367 A CA 1098367A CA 318532 A CA318532 A CA 318532A CA 1098367 A CA1098367 A CA 1098367A
Authority
CA
Canada
Prior art keywords
weight
bread
flour
yeast
forming components
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
CA318,532A
Other languages
English (en)
Inventor
David V. Dyson
Kenneth S. Darley
Michael A.F. Fenn
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.)
Griffith Laboratories Ltd
Original Assignee
Griffith Laboratories Ltd
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 Griffith Laboratories Ltd filed Critical Griffith Laboratories Ltd
Priority to CA318,532A priority Critical patent/CA1098367A/fr
Priority to GB7942500A priority patent/GB2039206B/en
Priority to AU53783/79A priority patent/AU526975B2/en
Priority to DE2950927A priority patent/DE2950927C2/de
Priority to FR7931497A priority patent/FR2444408B1/fr
Priority to JP16573479A priority patent/JPS5588648A/ja
Application granted granted Critical
Publication of CA1098367A publication Critical patent/CA1098367A/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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
CA318,532A 1978-12-22 1978-12-22 Production de chapelure de pain rassi Expired CA1098367A (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CA318,532A CA1098367A (fr) 1978-12-22 1978-12-22 Production de chapelure de pain rassi
GB7942500A GB2039206B (en) 1978-12-22 1979-12-10 Production of stale bread suitable for comminution
AU53783/79A AU526975B2 (en) 1978-12-22 1979-12-13 Stale bread crumbs
DE2950927A DE2950927C2 (de) 1978-12-22 1979-12-18 Kontinuierliches Verfahren zur Herstellung von altem Brot, das sich zum Zerkleinern eignet
FR7931497A FR2444408B1 (fr) 1978-12-22 1979-12-21 Procede pour preparer du pain rassis en particules
JP16573479A JPS5588648A (en) 1978-12-22 1979-12-21 Continuous production of hard granular bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA318,532A CA1098367A (fr) 1978-12-22 1978-12-22 Production de chapelure de pain rassi

Publications (1)

Publication Number Publication Date
CA1098367A true CA1098367A (fr) 1981-03-31

Family

ID=4113180

Family Applications (1)

Application Number Title Priority Date Filing Date
CA318,532A Expired CA1098367A (fr) 1978-12-22 1978-12-22 Production de chapelure de pain rassi

Country Status (6)

Country Link
JP (1) JPS5588648A (fr)
AU (1) AU526975B2 (fr)
CA (1) CA1098367A (fr)
DE (1) DE2950927C2 (fr)
FR (1) FR2444408B1 (fr)
GB (1) GB2039206B (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58101196U (ja) * 1981-12-29 1983-07-09 株式会社ユ−シン 計器の指針照明装置
CA1161305A (fr) * 1982-04-08 1984-01-31 Kenneth S. Darley Fabrication de panure de style oriental
EP0113056B1 (fr) * 1982-12-30 1987-01-28 Societe Des Produits Nestle S.A. Biscuit et son procédé de fabrication
DE3341090A1 (de) * 1983-11-12 1985-05-23 Werner & Pfleiderer, 7000 Stuttgart Verfahren und vorrichtung zur herstellung extrudierter nahrungsmittel
GB9102545D0 (en) * 1991-02-06 1991-03-27 Eurotaste Ltd Bread crumbs
AUPM521894A0 (en) * 1994-04-20 1994-05-12 Quality Bakers Australia Limited Improved crumb product and process for manufacturing
FR2802774B1 (fr) * 1999-12-28 2002-12-27 Eurogerm Sa Procede de fabrication d'un produit alimentaire a texture interne alveolee, dispositif mettant en oeuvre le procede et application au pain sans gluten
US20060246181A1 (en) * 2003-07-29 2006-11-02 Panadoro Group Ag Pre-dough concetrate for baked products totally- or partly- risen with yeast
CN103168375A (zh) * 2010-08-02 2013-06-19 赛尔格有限责任公司 高熔温微孔锂离子可充电电池的隔板及其制备与使用方法
EP2443930A1 (fr) * 2010-10-25 2012-04-25 Bühler AG Dispositif et procédé de fabrication de croûtons extrudés

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR991419A (fr) * 1948-08-04 1951-10-05 Production de pain non fermenté
CH325826A (de) * 1955-10-05 1957-11-30 Werner & Pfleiderer Verfahren zum Hochfrequenz-Infrarot-Backen von Rindengebäck
FR1231352A (fr) * 1958-07-24 1960-09-28 Perfectionnements à la production d'une pâte levée non fermentée à partir de produits farineux
US3041176A (en) * 1959-07-24 1962-06-26 Et Oakes Corp Farinaceous products
GB880182A (en) * 1960-05-05 1961-10-18 Joseph Rank Ltd Improvements in the manufacture of bread
US3424590A (en) * 1966-02-28 1969-01-28 Peter J Booras Breadmaking process
FR2360256A1 (fr) * 1976-06-04 1978-03-03 Lefeuvre Serge Nouveaux procedes et materiels de panification

Also Published As

Publication number Publication date
FR2444408B1 (fr) 1985-08-16
DE2950927C2 (de) 1982-07-08
AU526975B2 (en) 1983-02-10
GB2039206B (en) 1983-04-13
DE2950927A1 (de) 1980-06-26
GB2039206A (en) 1980-08-06
FR2444408A1 (fr) 1980-07-18
JPS5629493B2 (fr) 1981-07-08
AU5378379A (en) 1980-06-26
JPS5588648A (en) 1980-07-04

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Legal Events

Date Code Title Description
MKEX Expiry