Patents Assigned to Super S.P.A.
  • Breadmaking method for the production of crisp long term preservation small loaves
    Patent number: 4849230
    Abstract: A low water content (lower than 40% bulk based on the flour bulk) breadmaking dough prepared from a high gluten content (proteins in excess of 12%) flour, is rolled until a visco-elastic characteristic breadmaking dough is obtained; metered amounts of the breadmaking dough are then pressed into respective molds to yield a compressed, flat bun blank.The flat bun blank is rolled up, given a desired shape, allowed to leaven, and following a baking step, dried down to a moisture content lower than 10%.
    Type: Grant
    Filed: June 3, 1988
    Date of Patent: July 18, 1989
    Assignee: Super S.P.A.
    Inventor: Angelo Varvello