Ready-to-use long conservation baker's leaven
US6465027B1 · kind B1 · utility
6Cited by
6References
48Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 15, 1999 |
| Grant date | Oct 15, 2002 |
| Priority date | — |
| Expiry date | Apr 15, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/045
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a baker's leaven ready-to-use comprising at least one non malted grain flour, water and at least one preparation of heterofermentative lactic bacteria, said baker's leaven, whose dry matter content is from 12 to 50%, whose pH is from 4 to 4.3, and which provides at least 1 billion of revivable lactic bacteria per gram during at least 4 weeks, provided it is preserved at a temperature lower than 10° C., being capable, after the said preservation or conservation, to ferment a baker's dough in accordance with a direct process for the production of leavened bread.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.