Non fermented, leavened dough

Details Non fermented, leavened dough Non fermented, leavened dough

A - Human Necessities

21

D

A21D 13/00 (2006.01) A21D 2/08 (2006.01) A21D 2/18 (2006.01) A21D 6/00 (2006.01) A21D 8/00 (2006.01) A21D 8/02 (2006.01) A21D 8/04 (2006.01) A21D 10/00 (2006.01) A21D 13/08 (2006.01) A21D 15/02 (2006.01) A21D 17/00 (2006.01)

Patent

CA 2213021

Process for preparing a non-fermented, leavened dough, in which a composition containing, per kg of flour, 10-40 g of salt, 5-50 g of raising powder, 0-350 g of eggs, 10-700 g of fat, 50-150 g of milk proteins, 5-30 g of an inactivated fermenting agent and 400-800 g of water is mixed at room temperature 80 as to obtain a dough, this dough is baked, and it is then stored at a temperature of -40°C to +10°C.

Cette invention concerne un procédé de préparation d'une pâte levée non fermentée comportant, par kilo de farine, 10-40 g de sel, 5-50 g de poudre à lever, 0-350 g d'oeufs, 10-700 g de matière grasse, 50-150 g de protéines du lait, 5-30 g d'agent de fermentation inactivé et 400-800 g d'eau, mélangés à la température de la pièce 80 pour donner une pâte qui sera cuite puis stockée à une température comprise entre -40 degrés Celsius et +10 degrés Celsius.

Affiliated with

Also associated with

Rating

Non fermented, leavened dough does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Non fermented, leavened dough, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Non fermented, leavened dough will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1621724