On Mon, 30 Oct 2006 08:41:11 -0800, Ron wrote
.com>):

> German and Russian rye baking often specifies the use of a scald
> (Brühstück/Zavarka) or cold soak (Quellstück).
>
> I accidentally found a website about a patent that was applied for (I
> think by a Belgian group), which lowered the time necessary for a
> Brühstück to stand and mature. If you look at the information about
> the patent (in English), you can get a lot of very useful and
> interesting information about how the Brühstück works and how it
> differs from a cold soak.

Comments from a geriatric chemist:

a) the function of patents is to discourage potential competitors (by
making the patent claims sufficiently broad).

b) the examples supplied in the patent have to fall within the ambit of
the claims but are usually not commercially viable.

SNIP

>
> The temperature/cooking time combination is related to the type of
> seeds to be treated and will be determined easily by the person skilled
> in the art.
>
SNIP

> EXAMPLE 1
>
>
>
> ______________________________________
> Composition of the mixture
> Ingredients Amounts (g)
> ______________________________________
> Rye kernels 368.03
> Water 551.12
> Salt 7.33
> Liquid rye sourdough* 73.52
> Total 1000.00
> ______________________________________
> *: titratable acidity of the sourdough: 105 ml 0.1 N NaOH/10 g
> place the mixture obtained in a sachet or a container which is
> resistant to cooking
> seal the mixture under vacuum in the packaging
> cook the mixture in an autoclave at 120.degree. C. for 20 minutes
>

Comments:

a) titratable acidity is not a measure of pH; and

b) while few bakers are likely to have an autoclave (and achieve a
temperature of 120°C), many are likely to have a pressure cooker that
probably runs at about 105°C. There are few contaminating spores that
are likely to survive long at 105°C. These bakers will of course, be
"persons skilled in the art" and be infringing the patent (if it was
granted).

Felix Karpfen
--
Felix Karpfen
Public Key 72FDF9DF (DH/DSA)