ES201931A1 - Procedure for the obtaining of ferments or yeases intended for the production of bread and pastry (Machine-translation by Google Translate, not legally binding)
- Google Patents
Procedure for the obtaining of ferments or yeases intended for the production of bread and pastry (Machine-translation by Google Translate, not legally binding)
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.)
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Ver Mautner Markhofsche Preshefe Fabriken
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Ver Mautner Markhofsche Preshefe Fabriken
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Application filed by Ver Mautner Markhofsche Preshefe FabrikenfiledCriticalVer Mautner Markhofsche Preshefe Fabriken
Priority to ES201931ApriorityCriticalpatent/ES201931A1/en
Publication of ES201931A1publicationCriticalpatent/ES201931A1/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Confectionery
(AREA)
Abstract
Process for obtaining ferments or yeasts for the production of bread and confectionery and the like, characterized in that a hydrated mass of acidifying bacteria is mixed with fresh pressed ferment in the quantitative proportions such that 100 parts by weight of pressed ferment correspond at least 15 and preferably 20 or more parts by weight of mass of live bacteria and mixture is metered so that it has a water content of about 70 to 80%. (Machine-translation by Google Translate, not legally binding)
ES201931A1952-02-131952-02-13Procedure for the obtaining of ferments or yeases intended for the production of bread and pastry (Machine-translation by Google Translate, not legally binding)
ExpiredES201931A1
(en)
Procedure for the obtaining of ferments or yeases intended for the production of bread and pastry (Machine-translation by Google Translate, not legally binding)
Procedure for the obtaining of ferments or yeases intended for the production of bread and pastry (Machine-translation by Google Translate, not legally binding)
Procedure for the obtaining of ferments or yeases intended for the production of bread and pastry (Machine-translation by Google Translate, not legally binding)
Procedure for the obtaining of ferments or yeases intended for the production of bread and pastry (Machine-translation by Google Translate, not legally binding)
Chemical procedure for the preparation of a preparation intended for the conservation of fresh fruits (Machine-translation by Google Translate, not legally binding)
Process and apparatus for the regulation of the supply of nutritive solution and air during the growth of yeast in mashes for baker's, food and fodder yeast
Procedure for the obtaining of mixed anhydrids, containing alkaline chloride, sorbic, palitico or estearic acids and its employment for the conservation of bread and pastry products. (Machine-translation by Google Translate, not legally binding)
A procedure and apparatus for the automatic and continuous manufacture of masses intended for the elavoaration of bread and cakes (Machine-translation by Google Translate, not legally binding)
A procedure for obtaining a product particularly suitable for employment as a food ingredient (Machine-translation by Google Translate, not legally binding)