SOLID ENZYMATIC ARTICLE FOR USE IN BAKING

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter. L'invention concerne un procédé de préparation d'un article à dose unitaire enzymatique solide desti...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LUNDBERG, KARINA, VANHUELE, ISABEL, VAN CAELENBERG, TIM, HANSEN, KJERSTI SLOT, LARSON, KATARINA, SIMONSEN, OLE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter. L'invention concerne un procédé de préparation d'un article à dose unitaire enzymatique solide destiné à être utilisé dans la cuisson, qui est capable de se désintégrer/se dissoudre pendant la préparation d'une pâte ou d'une pâte à frire.