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Method of making bread

  • US 6,004,600 A
  • Filed: 10/30/1998
  • Issued: 12/21/1999
  • Est. Priority Date: 10/30/1998
  • Status: Expired due to Term
First Claim
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1. A method of preparing dough, said method comprising the steps of:

  • selecting a mixer having a blade and a mixing bowl;

    selecting liquid components;

    selecting dry components comprising flour and yeast;

    adding the dry components to the mixing bowl;

    measuring the temperature of the dry components to obtain a dry component temperature;

    selecting a base temperature in a range of about 100-200°

    F.;

    subtracting the dry component temperature from the base temperature to obtain a calculated liquid temperature;

    adjusting the temperature of the liquid components to the calculated liquid temperature;

    starting the mixer;

    adding the liquid components to the mixer, thereby forming dough from the dry components and the liquid components;

    stopping the mixer after the mixer has run for a mix period of time, said mix period of time beginning when the mixer is started and being in a range of about 15-120 seconds; and

    allowing the dough to sit for a fermentation period of time.

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