Method of producing dry flat bread

Details Method of producing dry flat bread Method of producing dry flat bread

1978-11-03

1981-12-29

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426560, 426523, A21D 800

Patent

active

043082858

ABSTRACT:
An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.

REFERENCES:
patent: T909005 (1973-04-01), Meisner
patent: 2206619 (1940-07-01), Schreier
patent: 2322940 (1943-06-01), Kirby et al.
patent: 2920964 (1960-01-01), Oakes
Stewart, Bread and Bread Baking, Pittman's Common Commodities and Industries, N.Y. 1925, pp. 32-34.
Jago, The Technology of Bread-Making, Baker's Helper Co., Chicago, Ill., 1921, pp. 190-191 and 236-239.
Pomeranz et al., Bread Science and Technology, Av. Pub. Co. Inc., Conn. 1971, pp. 43, 2 and 3.

Affiliated with

Also associated with

Rating

Method of producing dry flat bread does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of producing dry flat bread, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of producing dry flat bread will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1018541