DOUGH FOR RYE BREAD OF EXTENDED SHELF LIFE, METHOD OF MAKING RYE BREAD OF EXTENDED SHELF LIFE AND METHOD OF REFRESHING SUCH BREAD

Title:

DOUGH FOR RYE BREAD OF EXTENDED SHELF LIFE, METHOD OF MAKING RYE BREAD OF EXTENDED SHELF LIFE AND METHOD OF REFRESHING SUCH BREAD

Document Type and Number:

WIPO Patent Application WO2006041324

Kind Code:

B1

Abstract:

Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 parts by weight, wheat flour of grade 750 in a quantity of 0.090-0.092 parts by weight, yeast in a quantity of 0.012-0.010 parts by weight, malt extract in a quantity of 0.022-0.027 parts by weight, potato flakes in a quantity of 0.015-0.018 parts by weight, fat in a quantity of 0.015-0.018 parts by weight, kitchen salt in a quantity of 0.012-0.010 parts by weight, improving agent in a quantity of 0.008-0.009 parts by weight and water in a quantity of 0.271-0.277 parts by weight.

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Inventors:

KALAMARZ STANISLAW (PL)
KALAMARZ ARKADIUSZ (PL)

Application Number:

PCT/PL2005/000063

Publication Date:

June 15, 2006

Filing Date:

September 28, 2005

Export Citation:

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Assignee:

KALAMARZ STANISLAW (PL)
KALAMARZ ARKADIUSZ (PL)

International Classes:

A21D8/04; A21D15/00; A21D15/04; A21D17/00

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