Sourdough and process for producing same

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United States of America Patent

PATENT NO 11856959
APP PUB NO 20210076689A1
SERIAL NO

16963721

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Abstract

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Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm3/g.

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Patent Owner(s)

Patent OwnerAddress
PHILIBERT PASCAL01750 REPLONGES

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Philibert, Pascal Replonges, FR 2 0

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