Title:
METHOD FOR MAKING BREAD
Document Type and Number:
WIPO Patent Application WO/2012/127297
Kind Code:
A3
Abstract:
A method for making bread with a long shelf life, without leaven, of which the weight amount of yeast in the dough is less than 1%, is described. The kneading of the dough is carried out in a single step at variable speed, the total duration of which is at least 40 minutes, and the dough is salted only in the second part of kneading. The fermentation lasts more than 36 hours. The temperature of the dough remains below 30°C throughout the fermentation. There is no second fermentation before baking.
Inventors:
POULY CATHERINE (MC)
POULY AIME
POULY AIME
Application Number:
PCT/IB2012/000536
Publication Date:
May 10, 2013
Filing Date:
March 20, 2012
Export Citation:
Assignee:
POULY CATHERINE (MC)
International Classes:
A21D8/02; A21D8/06
Foreign References:
| EP0886472A1 | 1998-12-30 | |||
| EP1352564A2 | 2003-10-15 | |||
| EP0056211A2 | 1982-07-21 | |||
| FR2442588A1 | 1980-06-27 | |||
| US6004600A | 1999-12-21 |
Attorney, Agent or Firm:
AIVAZIAN, Denis (())
Download PDF:
Previous Patent: RETRACTABLE PROTECTIVE RESPIRATORY MASK
Next Patent: AN APPARATUS FOR EXTRACORPOREAL BLOOD TREATMENT
Next Patent: AN APPARATUS FOR EXTRACORPOREAL BLOOD TREATMENT