ES2033532T3 - Procedimiento de fabricacion de un pan, pasta de pan y poolisch para la realizacion de dicho procedimiento y pan obtenido por esta realizacion. - Google Patents
Procedimiento de fabricacion de un pan, pasta de pan y poolisch para la realizacion de dicho procedimiento y pan obtenido por esta realizacion.Info
- Publication number
- ES2033532T3 ES2033532T3 ES198989400810T ES89400810T ES2033532T3 ES 2033532 T3 ES2033532 T3 ES 2033532T3 ES 198989400810 T ES198989400810 T ES 198989400810T ES 89400810 T ES89400810 T ES 89400810T ES 2033532 T3 ES2033532 T3 ES 2033532T3
- Authority
- ES
- Spain
- Prior art keywords
- bread
- kilograms
- procedure
- dough
- flour
- 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 - Lifetime
Links
- 235000008429 bread Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 4
- 235000013312 flour Nutrition 0.000 abstract 4
- 238000004898 kneading Methods 0.000 abstract 3
- 238000002360 preparation method Methods 0.000 abstract 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 2
- 239000003651 drinking water Substances 0.000 abstract 2
- 235000020188 drinking water Nutrition 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000019621 digestibility Nutrition 0.000 abstract 1
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
EL PRESENTE INVENTO TIENE POR OBJETO, EN PRIMER LUGAR, UN PROCESO DE FABRICACION, FERMENTACION QUE COMPORTA TRES OPERACIOENS PRINCIPALES, A SABER AMASARL, FERMENTACION Y COCION, A PARTIR DE UNA MASA QUE, EN VISTA DE SU AMASADO, ESTA COMPUESTA DE HARINA, AGUA POTABLE, SAL Y LEVADURA. SE CARACTERIZA PORQUE SE SOMETE AL AMASADO UNA MASA QUE COMPRENDE PARA 100 KILOS DE HARINA, DE 70 A 85 KILOS DE AGUA, DE 2,4 A 3 KILOS DE SAL Y DE 0,2 A 0,7 KILOS DE LEVADURA. VENTAJOSAMENTE, LA MASA SE AMASA HACIENDO GIRAR LA CUBA DE ARTESA ENTRE, SOLAMENTE 150 Y 250 VUELTAS, Y DURANTE UN TIEMPO MUY CORTO DEL ORDEN DE 6 A 8 MINUTOS, A LA VELOCIDAD DE ROTACION DE LA CUBA, LA MAS LETA PREFERENTEMENTE ENTRE 25/30 VUELTAS POR MINUTO.EL PRESENTE INVENTO TIENE POR OBJETO, EN SEGUNDO LUGAR, UNA POOLISH PARA PREPARAR DICHA MASA DE PAN. LA POOLISH ESTA COMPUESTA DE HARINA, AGUA POTABLE Y LEVADURA. SE CARQACTERIZA PORQUE COMPRENDE PARA 100 KILOS DE HARINA, DE 80 A 90 KILOS DFE AGUA Y DE 0,3 A 2,2 KILOS DE LEVADURA.APLICABLE EN LA FABRICACION DE PAN DE LARGA CONSERVACION Y EXCELENTE DIGESTIBILIDAD POR SU FUERTE HIDRATACION.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8803735A FR2628939B1 (fr) | 1988-03-22 | 1988-03-22 | Procede de fabrication d'un pain, pate a pain et poolisch pour la mise en oeuvre dudit procede et pain obtenu par cette mise en oeuvre |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2033532T3 true ES2033532T3 (es) | 1993-03-16 |
Family
ID=9364520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES198989400810T Expired - Lifetime ES2033532T3 (es) | 1988-03-22 | 1989-03-22 | Procedimiento de fabricacion de un pan, pasta de pan y poolisch para la realizacion de dicho procedimiento y pan obtenido por esta realizacion. |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0338875B1 (es) |
| AT (1) | ATE76257T1 (es) |
| DE (1) | DE68901579D1 (es) |
| ES (1) | ES2033532T3 (es) |
| FR (1) | FR2628939B1 (es) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2209653A1 (es) * | 2002-12-11 | 2004-06-16 | Christian Nury | Procedimiento para la fabricacion de pan rustico. |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH686394A5 (fr) * | 1993-12-21 | 1996-03-29 | Aime Pouly | Pain et sa pate. |
| FR2769177B1 (fr) * | 1997-10-08 | 2000-02-25 | Dominique Fieurgant | Processus de fabrication de pate a pain a partir d'un levain liquide |
| DE102005027484A1 (de) * | 2005-06-14 | 2006-12-28 | Ab Mauri Technology Pty Ltd. | Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4107341A (en) * | 1975-07-14 | 1978-08-15 | Amf Incorporated | Method with an improved mixing cycle for preparing dough |
| FR2426413A1 (fr) * | 1978-05-26 | 1979-12-21 | Payet Rene | Procede de fabrication d'un pain naturel |
| DE2909571A1 (de) * | 1979-03-12 | 1980-09-18 | Jakob Schilz | Verfahren zur gewerblichen herstellung von stangenweissbrot |
| FR2594298B1 (fr) * | 1986-02-14 | 1991-02-22 | Viron Philippe | Pain naturel, surhydrate, procede de fabrication et farine pour la mise en oeuvre du procede |
-
1988
- 1988-03-22 FR FR8803735A patent/FR2628939B1/fr not_active Expired - Lifetime
-
1989
- 1989-03-22 DE DE8989400810T patent/DE68901579D1/de not_active Expired - Fee Related
- 1989-03-22 EP EP89400810A patent/EP0338875B1/fr not_active Expired - Lifetime
- 1989-03-22 ES ES198989400810T patent/ES2033532T3/es not_active Expired - Lifetime
- 1989-03-22 AT AT89400810T patent/ATE76257T1/de not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2209653A1 (es) * | 2002-12-11 | 2004-06-16 | Christian Nury | Procedimiento para la fabricacion de pan rustico. |
| ES2209653B1 (es) * | 2002-12-11 | 2005-10-01 | Christian Nury | Procedimiento para la fabricacion de pan rustico. |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2628939A1 (fr) | 1989-09-29 |
| EP0338875A1 (fr) | 1989-10-25 |
| ATE76257T1 (de) | 1992-06-15 |
| EP0338875B1 (fr) | 1992-05-20 |
| FR2628939B1 (fr) | 1991-10-31 |
| DE68901579D1 (de) | 1992-06-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
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