Mischung zur Herstellung von Brotprodukten mit Einstellbarer Wasseraktivität
Anmelder: KARAMOLEGOS BAKERY S.A. 🇬🇷
Details
- Veröffentlichungs-Nr.
- EP4721570
- Anmeldetag
- 27. März 2025
- Veröffentlichung
- 8. April 2026
- Rechtsraum
- EP
- IPC
- A21D8/04, A21D10/00
Abstract
The present invention relates to a mix for the production of bread products with adjustable water activity (Aw), according to the Chorleywood method. The mix comprises, inter alia, a large amount of natural slow-ripening sourdough to improve the taste, texture and shelf life of the bread products, as well as, the reduction of the fermentation time, vegetable or animal fats to increase the elasticity of the dough to withstand the stresses of the Chorleywood method and increase the uniformity of the structure of the bread products, and hydroscopic agents for regulating the water activity (Aw) of the bread products by binding free-to-migrate water in the bread products. This improves the quality of the produced bread products, which are suitable for use in products with sweet or savory fillings, which are, in turn, suitable for long-term storage outside refrigeration.
Anmelder
- Firma
- KARAMOLEGOS BAKERY S.A.
- Land
- 🇬🇷 Griechenland