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. La invención proporciona un método para preparar un artículo de dosis unitaria enzimático sólido para su uso e...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	VANHUELE Isabel, LARSON Katarina, SIMONSEN Ole, HANSEN Kjersti Slot, LUNDBERG Karina, VAN CAELENBERG Tim
Format:	Patent
Sprache:	eng ; spa
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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. La invención proporciona un método para preparar un artículo de dosis unitaria enzimático sólido para su uso en horneado, que es capaz de disgregarse/disolverse durante la preparación de una masa o una masa batida.