http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2016961-A1

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67460c577cccfcf7ab84d12bf48ab6a7
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21B5-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C15-02
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filingDate 1990-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_506aa96d3e00e5a074f35500b21f7f28
publicationDate 1990-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CA-2016961-A1
titleOfInvention Method of producing a non-perishable sugar-free or low-sugar baked good and shaped body formed of a baked good
abstract ABSTRACT OF THE DISCLOSURE: There is disclosed the production of a non-perishable sugar-free or low-sugar baked good formed of a liquid batter containing flour and edible fat, by shaping the batter to a shaped body, baking the shaped body and, if desired, filling the shaped body with a filling mass. The following steps are carried out: - preparing a liquid batter containing whole meal, lecithin and peanut oil, - forming the batter to a sheet optionally having a figured surface, and baking the formed sheet, - impregnating the baked sheet with an edible egg white solution on both sides, - shaping the baked sheet, which has become flexible upon impregnation, to shaped bodies, in particular to shaped bodies defining cavities, and - drying the shaped bodies to reduce their moisture content to a maximum of 2 %.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8840943-B2
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9894905-B2
priorityDate 1989-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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