Fermentation aid for conventional baked goods
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Feb 19, 1985
Grant Date -
N/A
app pub date -
Mar 15, 1982
filing date -
Mar 15, 1982
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a period of time sufficient in the absence of other ingredients to decrease the pH of the mixture from the initial pH to a pH below about 4.75 and dried under conditions such that a major amount of the volatile components of the mixture with the exception of water remain in the fermented aid after drying.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully