| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c3cbc39a1123383b6ab5acc9a6e8a95 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 |
| filingDate |
2012-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2015-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8146f34e0e172a073e12cdefa1f9d98b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ab4b5acb441f929854f564be1a4b27d |
| publicationDate |
2015-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BE-1021459-B1 |
| titleOfInvention |
LEVERAGE COMPOSITION FOR FOOD PASTE |
| abstract |
The present invention relates to a leavening composition for frozen food dough to be baked, comprising a leavening acid, a leavening base and optionally yeasts, characterized in that the leavening acid is only crystallized dehydrated lactic acid. |
| priorityDate |
2012-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |