YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF
The invention relates to a method for preparing yeast, to a yeast obtained according to the method, to a food composition comprising the yeast, to an apparatus intended for implementing the method and to various uses of the yeast in a baker's dough. More specifically, the method consists in deh...
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| creator | LENOIR CHRISTIAN HIOLLE AMELIE BARTOLUCCI JEANARLES |
| description | The invention relates to a method for preparing yeast, to a yeast obtained according to the method, to a food composition comprising the yeast, to an apparatus intended for implementing the method and to various uses of the yeast in a baker's dough. More specifically, the method consists in dehydrating yeast cream, granulating this yeast, and then drying. |
| format | Patent |
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More specifically, the method consists in dehydrating yeast cream, granulating this yeast, and then drying.</description><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; BEER ; BIOCHEMISTRY ; BLASTING ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DRYING ; DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM ; EDIBLE DOUGHS ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HEATING ; HUMAN NECESSITIES ; LIGHTING ; MECHANICAL ENGINEERING ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VINEGAR ; WEAPONS ; WINE</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120531&DB=EPODOC&CC=US&NR=2012135112A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120531&DB=EPODOC&CC=US&NR=2012135112A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LENOIR CHRISTIAN</creatorcontrib><creatorcontrib>HIOLLE AMELIE</creatorcontrib><creatorcontrib>BARTOLUCCI JEANARLES</creatorcontrib><title>YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF</title><description>The invention relates to a method for preparing yeast, to a yeast obtained according to the method, to a food composition comprising the yeast, to an apparatus intended for implementing the method and to various uses of the yeast in a baker's dough. More specifically, the method consists in dehydrating yeast cream, granulating this yeast, and then drying.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>BLASTING</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DRYING</subject><subject>DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM</subject><subject>EDIBLE DOUGHS</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HEATING</subject><subject>HUMAN NECESSITIES</subject><subject>LIGHTING</subject><subject>MECHANICAL ENGINEERING</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>VINEGAR</subject><subject>WEAPONS</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHCKdHUMDtFRCAhyDXAMcgzx9PdT8HUN8fB30VFw9vcN8A_2BInpKDgGgOVDgxUc_VwUQoNdgxVCPFyDXP3deBhY0xJzilN5oTQ3g7Kba4izh25qQX58anFBYnJqXmpJfGiwkYGhkaGxqaGhkaOhMXGqALM3LBY</recordid><startdate>20120531</startdate><enddate>20120531</enddate><creator>LENOIR CHRISTIAN</creator><creator>HIOLLE AMELIE</creator><creator>BARTOLUCCI JEANARLES</creator><scope>EVB</scope></search><sort><creationdate>20120531</creationdate><title>YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF</title><author>LENOIR CHRISTIAN ; HIOLLE AMELIE ; BARTOLUCCI JEANARLES</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2012135112A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2012</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>BLASTING</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DRYING</topic><topic>DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM</topic><topic>EDIBLE DOUGHS</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HEATING</topic><topic>HUMAN NECESSITIES</topic><topic>LIGHTING</topic><topic>MECHANICAL ENGINEERING</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>VINEGAR</topic><topic>WEAPONS</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>LENOIR CHRISTIAN</creatorcontrib><creatorcontrib>HIOLLE AMELIE</creatorcontrib><creatorcontrib>BARTOLUCCI JEANARLES</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LENOIR CHRISTIAN</au><au>HIOLLE AMELIE</au><au>BARTOLUCCI JEANARLES</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF</title><date>2012-05-31</date><risdate>2012</risdate><abstract>The invention relates to a method for preparing yeast, to a yeast obtained according to the method, to a food composition comprising the yeast, to an apparatus intended for implementing the method and to various uses of the yeast in a baker's dough. More specifically, the method consists in dehydrating yeast cream, granulating this yeast, and then drying.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY BLASTING CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DRYING DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEATING HUMAN NECESSITIES LIGHTING MECHANICAL ENGINEERING METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WEAPONS WINE |
| title | YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF |
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