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Patent Number:
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WO/2009/130219
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Inventors:
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BONJEAN, Bernard; (BE).
CAPPELLE, Stefan; (BE).
DE POORTER, Martin; (BE).
DERIEMAEKER, Peter; (BE).
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Applicant:
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PURATOS N.V. [BE/BE]; Industrialaan 25 B-1702 Groot-Bijgaarden (BE) (All Except US).
BONJEAN, Bernard [BE/BE]; (BE) (US Only).
CAPPELLE, Stefan [BE/BE]; (BE) (US Only).
DE POORTER, Martin [BE/BE]; (BE) (US Only).
DERIEMAEKER, Peter [BE/BE]; (BE) (US Only).
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Publication Date:
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29/10/2009
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Application Number:
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PCT/EP2009/054743
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Filed:
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21/04/2009
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The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this method do not require the addition of any additives and allow baking off the fermented frozen dough without an additional proofing step thereby providing high quality bakery products.
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