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ES123006A1 - PROCEDURE TO ACTIVATE THE CONSTITUENTS OF ENZYMATIC ACTION AND TO DISGREGATE THE CEREALS FOR THE BAKERY AND PASTRY - Google Patents

PROCEDURE TO ACTIVATE THE CONSTITUENTS OF ENZYMATIC ACTION AND TO DISGREGATE THE CEREALS FOR THE BAKERY AND PASTRY

Info

Publication number
ES123006A1
ES123006A1 ES0123006A ES123006A ES123006A1 ES 123006 A1 ES123006 A1 ES 123006A1 ES 0123006 A ES0123006 A ES 0123006A ES 123006 A ES123006 A ES 123006A ES 123006 A1 ES123006 A1 ES 123006A1
Authority
ES
Spain
Prior art keywords
disgregate
pastry
bakery
cereals
constituents
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
ES0123006A
Other languages
Spanish (es)
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.)
Efraim Rabinovitch & Eugene Ri
Original Assignee
Efraim Rabinovitch & Eugene Ri
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 Efraim Rabinovitch & Eugene Ri filed Critical Efraim Rabinovitch & Eugene Ri
Publication of ES123006A1 publication Critical patent/ES123006A1/en
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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
ES0123006A 1930-05-24 1931-05-24 PROCEDURE TO ACTIVATE THE CONSTITUENTS OF ENZYMATIC ACTION AND TO DISGREGATE THE CEREALS FOR THE BAKERY AND PASTRY Expired ES123006A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE716802X 1930-05-24

Publications (1)

Publication Number Publication Date
ES123006A1 true ES123006A1 (en) 1931-06-16

Family

ID=6626519

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0123006A Expired ES123006A1 (en) 1930-05-24 1931-05-24 PROCEDURE TO ACTIVATE THE CONSTITUENTS OF ENZYMATIC ACTION AND TO DISGREGATE THE CEREALS FOR THE BAKERY AND PASTRY

Country Status (2)

Country Link
ES (1) ES123006A1 (en)
FR (1) FR716802A (en)

Also Published As

Publication number Publication date
FR716802A (en) 1931-12-28

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