http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2148224-C

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-14
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15
filingDate 1994-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1997-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9dbb547ce27cc2f0a94a996ef5c3dd17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe943bdbe728cc7c7efb35a199226830
publicationDate 1997-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CA-2148224-C
titleOfInvention Dry butter-based flake product having high milk solid content
abstract This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2 % moisture, from about 20 % to about 60 % try dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit (40), and the tempered product is deposited on a moving belt (24) which passes through a cooling tunnel (26) to cool ant crystallize the fats to produce a dried butter-based flake product.
priorityDate 1993-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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