SE8304754L - Forfarande och anordning for framstellning av surdeg - Google Patents

Forfarande och anordning for framstellning av surdeg

Info

Publication number: SE8304754L
Authority: SE; Sweden
Prior art keywords: dough; procedure; bread; vanes; producing yeast
Prior art date: 1982-09-04

Application number

SE8304754A

Other languages

Unknown language ( )

English (en)

Other versions

SE458574B (sv

SE8304754D0 (sv

Inventor

Wilhelm Menge

Original Assignee

Wilhelm Menge

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.)

1982-09-04

Filing date

1983-09-02

Publication date

1984-03-05

1983-09-02 Application filed by Wilhelm Menge filed Critical Wilhelm Menge

1983-09-02 Publication of SE8304754D0 publication Critical patent/SE8304754D0/sv

1984-03-05 Publication of SE8304754L publication Critical patent/SE8304754L/sv

1989-04-17 Publication of SE458574B publication Critical patent/SE458574B/sv

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
- A21D17/00—Refreshing bakery products or recycling bakery products
- A21D17/002—Recycling, e.g. for use in baking or for animal consumption
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
- 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

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Microbiology (AREA)
Sustainable Development (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

SE8304754A 1982-09-04 1983-09-02 Foerfarande foer framstaellning av surdeg innehaallande restbroed samt anordning haerfoer SE458574B (sv)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
DE3233001		1982-09-04

Publications (3)

Publication Number	Publication Date
SE8304754D0 SE8304754D0 (sv)	1983-09-02
SE8304754L true SE8304754L (sv)	1984-03-05
SE458574B SE458574B (sv)	1989-04-17

Family

ID=6172531

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SE8304754A SE458574B (sv)	1982-09-04	1983-09-02	Foerfarande foer framstaellning av surdeg innehaallande restbroed samt anordning haerfoer

Country Status (6)

Country	Link
US (1)	US4613506A (sv)
AT (1)	AT380626B (sv)
FR (1)	FR2532523B1 (sv)
GB (1)	GB2126071B (sv)
NL (1)	NL8302760A (sv)
SE (1)	SE458574B (sv)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US5260092A (en) *	1978-04-24	1993-11-09	F.I.N.D. Research Corporation	Husk-free protein from spent grains of barley
DE3624012A1 (de) *	1986-07-16	1988-01-28	Sen Wilhelm Kanne	Verfahren zur regeneration oder verbesserung von boeden
DE3624010A1 (de) *	1986-07-16	1988-01-28	Sen Wilhelm Kanne	Arznei- bzw. heilmittel zur behandlung des ganzheitlichen menschlichen organismus
CH671677A5 (sv) *	1986-10-07	1989-09-29	Nestle Sa
DE4118638C2 (de) *	1991-06-07	1994-01-20	Ismar Maschinen Gmbh	Verfahren und Vorrichtung zur Herstellung von Sauerteigen
FR2716077B1 (fr) *	1994-02-15	1996-04-26	Omnium Rech Biolog Appli	Procédé de fabrication de pains par fermentation lactique d'une pâte.
DE19631180C1 (de) *	1996-08-02	1997-11-20	Reimelt Dietrich Kg	Verfahren zur Verwertung von Backwaren, insbesondere von Rest- und Rückbrot
CN107751275B (zh) *	2016-08-23	2020-09-08	北京义利面包食品有限公司	一种面包生产线及其分割机构
EP4368026A1 (en) *	2022-11-10	2024-05-15	Dino Grande	Process for preparing a mixture to be added to doughs for baked goods

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US1203176A (en) *	1916-05-06	1916-10-31	Blacklock Milling Company Inc	Process for making dough.
US2060264A (en) *	1931-09-19	1936-11-10	Standard Brands Inc	Souring material
US2322940A (en) *	1940-03-12	1943-06-29	Standard Brands Inc	Souring material
GB1464868A (en) *	1973-09-19	1977-02-16	United Biscuits Ltd	Expanded food products
DE3004787A1 (de) *	1980-02-06	1981-08-13	Pain Jacquet Biscotte S.A., Bezons	Baeckereiprodukt und verfahren zu dessen herstellung

1983
- 1983-08-04 NL NL8302760A patent/NL8302760A/nl not_active Application Discontinuation
- 1983-08-30 GB GB08323165A patent/GB2126071B/en not_active Expired
- 1983-08-31 FR FR8313977A patent/FR2532523B1/fr not_active Expired
- 1983-08-31 US US06/528,252 patent/US4613506A/en not_active Expired - Fee Related
- 1983-09-02 SE SE8304754A patent/SE458574B/sv not_active IP Right Cessation
- 1983-09-05 AT AT0316383A patent/AT380626B/de not_active IP Right Cessation

Also Published As

Publication number	Publication date
FR2532523A1 (fr)	1984-03-09
SE458574B (sv)	1989-04-17
GB8323165D0 (en)	1983-09-28
GB2126071A (en)	1984-03-21
US4613506A (en)	1986-09-23
AT380626B (de)	1986-06-25
NL8302760A (nl)	1984-04-02
SE8304754D0 (sv)	1983-09-02
ATA316383A (de)	1985-11-15
GB2126071B (en)	1986-06-25
FR2532523B1 (fr)	1985-07-12

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Legal Events

Date	Code	Title	Description
1995-01-31	NAL	Patent in force	Ref document number: 8304754-8 Format of ref document f/p: F
1996-06-24	NUG	Patent has lapsed	Ref document number: 8304754-8 Format of ref document f/p: F

Date

Code

Title

Description

1995-01-31

NAL

Patent in force

Ref document number: 8304754-8

Format of ref document f/p: F

1996-06-24

NUG

Patent has lapsed