Freeze-dried natural sour dough starter

Details Freeze-dried natural sour dough starter Freeze-dried natural sour dough starter

A - Human Necessities

21

D

99/122

A21D 8/04 (2006.01)

Patent

CA 1096231

FREEZE-DRIED NATURAL SOUR DOUGH STARTER Abstract of the Disclosure A freeze-dried sour dough French bread starter culture, or baking additive for other purposes, is prepared by inoculating an unsterilized and unpasteurized flour-water-salt suspension with a natural mother or starter sponge containing numerous naturally occurring and closely related strains of Lactobacillus sanfrancisco, and also containing substantial levels of the natural fermentations acids, lactic and acetic; incubating said mixture at about 82°F until a specified acidity level is reached corresponding to about 2 x 109 viable bacteria per gram; cooling to about 55°F, and adding stabilizers compatible with the flour system, in particular certain disaccharides; freezing under moderate conditions (-10° to -25°F) without first separating the cells from the flour medium; followed by conventional freeze-drying in vacuo (vacuum of approximately 50 to 200 microns) to a moisture content in the final product of about 2%.

293070

Affiliated with

Also associated with

Rating

Freeze-dried natural sour dough starter does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Freeze-dried natural sour dough starter, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Freeze-dried natural sour dough starter will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-173843