GB226308A - Improvements in and relating to the preparation of bread - Google Patents

Improvements in and relating to the preparation of bread

Info

Publication number
GB226308A
GB226308A GB1543823A GB1543823A GB226308A GB 226308 A GB226308 A GB 226308A GB 1543823 A GB1543823 A GB 1543823A GB 1543823 A GB1543823 A GB 1543823A GB 226308 A GB226308 A GB 226308A
Authority
GB
United Kingdom
Prior art keywords
bread
relating
preparation
dough
fleischmann
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
GB1543823A
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.)
FLEISCHMANN CO
Original Assignee
FLEISCHMANN CO
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 FLEISCHMANN CO filed Critical FLEISCHMANN CO
Priority to GB1543823A priority Critical patent/GB226308A/en
Publication of GB226308A publication Critical patent/GB226308A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

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

Abstract

226,308. Fleischmann Co. June 13, 1923. Addition to 213,522. Bread.-In the straight-dough process forming the subject-matter of the parent Specification, the divided dough is proofed at a temperature substantially between the limits 108‹ F.-115‹ F.
GB1543823A 1923-06-13 1923-06-13 Improvements in and relating to the preparation of bread Expired GB226308A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1543823A GB226308A (en) 1923-06-13 1923-06-13 Improvements in and relating to the preparation of bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1543823A GB226308A (en) 1923-06-13 1923-06-13 Improvements in and relating to the preparation of bread

Publications (1)

Publication Number Publication Date
GB226308A true GB226308A (en) 1924-12-15

Family

ID=10059133

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1543823A Expired GB226308A (en) 1923-06-13 1923-06-13 Improvements in and relating to the preparation of bread

Country Status (1)

Country Link
GB (1) GB226308A (en)

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