Abstract: A fermenting dough is made from waste bread, such as pieces cut off crispbread, which is subjected to an extended fermentation process. The fermenting dough is particularly suitable for improving the baking properties of pentosans in wholemeal and refined flour, and bread baked with it has excellent improvements in flavor. Thus the product provided is obtained from cheap raw materials and can totally or partially replace traditional, natural or crystalline dough acidifying agents.Apparatus for carrying out the method comprises a container containing rotatable cutting vanes which interact with stationary vanes.

Abstract: In the production of a natural leavened dough for the preparation of bread and pastries, a culture of isolated leavening dough bacteria is added to a cereal mash, the bacteria being of the kind which form lactic and acetic acid, and the leavening dough bacteria are allowed to form acid in said cereal mash until bacteriological metabolic activity is inhibited by the lactic and acetic acid produced. Preferably the formation of lactic and acetic acid is allowed to continue until, because of the formation of the acid, the bacteriological metabolic production is so inhibited that self preservation is allowed.

Abstract: A method of and apparatus for drying odoriferous organic substances wherein the substances are introduced into a ring-shaped piping system via a turbulence mechanism in which the substances are comminuted and thereafter circulated through the piping system and dried by a heated air flow produced by a heater and a blower. Air flow containing the dried substances is discharged from the piping system and passed over a separation system where the dried substances are separated from the humid odoriferous air flow. The air flow withdrawn from the piping system is introduced into a sprinkling bed where a chemical reaction takes place to deodorize the air flow.