Prodn. of sour-dough reproducibly - using starter contg. Lactobacillus strain not producing acetate
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New hetero fermentative Lacto:bacillus strains - acetate-free for sour dough rye bread prodn. starter culture and L-lactate and ethanol
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Mfr. of bakery prods. - from mixt. of cereal materials and pressed oil seeds
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Salt addn. to first stage dough - prevents further acidification of dough in second stage while ensuring adequate flavour in low salt prodn.
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Stabilising effect produced by bacteria in baking leaven - by addn of salt
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Leaven for baking bread - has bacterial action frozen by application of specified amt salt
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Device for producing sour dough, using scrap bread, slicing residues and the like
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Device for producing sour dough from scrap bread, slicing residues and the like
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Device for setting a defined dough temperature after completing the dough kneading operation
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Procedure and plant for producing bread and bakery products of constant quality
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Process and apparatus for producing wheat flour starter doughs
NL8302760A
Method and apparatus for the manufacture of an acid dough for the preparation of bread and bakery products using bread residues
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Process for the production of a sourdough
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Process and apparatus for the production of a sourdough for the preparation of bread and bakery products using scrap bread
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Process and apparatus for comminuting, mixing, homogenising and then fermenting bread and rolls to give sour dough
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Roof gutter
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Appliance for the comminution and fermentation of stale bread
CA1087024A
Production of a natural leavened dough for the preparation of bread and pastries
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Storable acid pre-doughs for baking bread etc. - by souring the dough with lactic or acid forming bacteria to the point of termination of bacterial activity
DE2611972B1
Naturally liq. leaven prepn. for bread and pastry - by fully deacidifying leaven bacteria in grain mash
