5. Characteristics and properties of the final product
5.1 Composition and nutritional value
The baguette de pain de tradition française is made using traditional bread-making methods, ensuring that the finished product is organoleptically rich (figure 3 ). The use of Label Rouge No. 32.89 flour, in accordance with the decree concerning traditional French bread, also meets certain requirements, such as other ingredients limited to drinking water, salt and baking yeast up to a limit of 1.5%.
Manufacture :
use of autolysis from 3 to 11 hours;
kneading at slow speed...
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Characteristics and properties of the final product
Conclusion
Bibliography
- (1) - Wikipédia - Histoire du pain. - https://fr.wikipedia.org/wiki/Histoire_du_pain
- (2) - REBOUD (S.), TANGUY (C.) - Le pain, une longue histoire d'innovations techniques...
Regulations
Labeling rules for bakeries and pastries. Grands Moulins de Paris. Updated January 27, 2023. https://www.grandsmoulinsdeparis.com/conseils/regle-etiquetage
Décret n° 93-1074 du 13 septembre 1993 pris pour l'application de la loi du 1 er août 1905...
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Manufacturers, equipment suppliers and production lines
VMI Linxis https://www.vmimixing.com/fr/food-boulangerie
Mecatherm https://www.mecatherm.fr
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