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...

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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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creator	LUNDBERG, KARINA VANHUELE, ISABEL VAN CAELENBERG, TIM HANSEN, KJERSTI SLOT LARSON, KATARINA SIMONSEN, OLE
description	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.
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language	eng ; fre
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subjects	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
title	SOLID ENZYMATIC ARTICLE FOR USE IN BAKING
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