DK1283678T3 - Lagringsstabil grunddej, fremgangsmåde til fremstilling deraf og anvendelse deraf - Google Patents

Lagringsstabil grunddej, fremgangsmåde til fremstilling deraf og anvendelse deraf

Info

Publication number
DK1283678T3
DK1283678T3 DK01953104T DK01953104T DK1283678T3 DK 1283678 T3 DK1283678 T3 DK 1283678T3 DK 01953104 T DK01953104 T DK 01953104T DK 01953104 T DK01953104 T DK 01953104T DK 1283678 T3 DK1283678 T3 DK 1283678T3
Authority
DK
Denmark
Prior art keywords
dough
weight
sodium chloride
making
storage stable
Prior art date
Application number
DK01953104T
Other languages
English (en)
Inventor
Ulrich Engelhardt
Christoph Rohschenkel
Manfred Winter
Original Assignee
Csm Nederland Bv
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 Csm Nederland Bv filed Critical Csm Nederland Bv
Application granted granted Critical
Publication of DK1283678T3 publication Critical patent/DK1283678T3/da

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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
  • Steroid Compounds (AREA)
DK01953104T 2000-05-24 2001-05-18 Lagringsstabil grunddej, fremgangsmåde til fremstilling deraf og anvendelse deraf DK1283678T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10025654A DE10025654A1 (de) 2000-05-24 2000-05-24 Lagerstabiler Vorteig, ein Verfahren zu seiner Herstellung und seine Verwendung
PCT/DE2001/001919 WO2001089307A2 (de) 2000-05-24 2001-05-18 Lagerstabiler vorteig, ein verfahren zu seiner herstelllung und seine verwendung

Publications (1)

Publication Number Publication Date
DK1283678T3 true DK1283678T3 (da) 2005-10-17

Family

ID=7643347

Family Applications (1)

Application Number Title Priority Date Filing Date
DK01953104T DK1283678T3 (da) 2000-05-24 2001-05-18 Lagringsstabil grunddej, fremgangsmåde til fremstilling deraf og anvendelse deraf

Country Status (8)

Country Link
EP (1) EP1283678B1 (da)
AT (1) ATE298511T1 (da)
AU (1) AU7564601A (da)
DE (2) DE10025654A1 (da)
DK (1) DK1283678T3 (da)
ES (1) ES2244637T3 (da)
PT (1) PT1283678E (da)
WO (1) WO2001089307A2 (da)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102012000021A1 (de) * 2012-01-03 2013-07-04 Herzberger Bäckerei GmbH Pastöser Teigzusatz für einen Teig zur Herstellung eines Backproduktes sowie Teig mit einem solchen Teigzusatz

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3845221A (en) * 1970-06-09 1974-10-29 Halped Corp Hickory smoked french barbecue bakery products
DE3911937A1 (de) * 1989-04-12 1990-10-18 Wilhelm Menge Verfahren zum herstellen eines salzreduzierten weizenmehl- oder weizenschrotteiges fuer die bereitung von brot- und backwaren durch herstellen eines weizenvorteiges und eines hauptteiges
GB9105765D0 (en) * 1991-03-19 1991-05-01 Unilever Plc Improved sponge doughs
PL302680A1 (en) * 1992-07-07 1994-08-22 Unilever Nv Fermented sour dough
WO1994019953A1 (en) * 1993-03-04 1994-09-15 Loders Croklaan B.V. Bakery fats ans bakery doughs and batters containing them

Also Published As

Publication number Publication date
WO2001089307A3 (de) 2002-04-04
DE50106640D1 (de) 2005-08-04
PT1283678E (pt) 2005-11-30
ATE298511T1 (de) 2005-07-15
DE10025654A1 (de) 2001-12-06
WO2001089307A2 (de) 2001-11-29
EP1283678B1 (de) 2005-06-29
EP1283678A2 (de) 2003-02-19
ES2244637T3 (es) 2005-12-16
AU7564601A (en) 2001-12-03

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