http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103493947-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-46 |
| filingDate | 2013-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103493947-B |
| titleOfInvention | Toffee and preparation method thereof |
| abstract | The invention discloses a kind of toffee and preparation method thereof, described toffee is made up of by weight ratio following raw material: 18-22 part white granulated sugar, 45-55 part glucose syrup, 0.01-0.03 part sodium hydrogen phosphate, 0.02-0.03 sodium chloride, 2.5-3.5 part milk powder, 4.5-6 part substitute of cocoa fat, 0.8-1 part anhydrous butter oil, 0.35-0.4 part monoglyceride, 0.25-0.3 part lecithin, 1-1.5 part gelatin, 0.3-0.4 part milk flavor, 0.1-0.15 part white chocolate taste essence, 0.8-1.2 part Icing Sugar, 3-5 part strawberry fruit juice powder, 0.2-0.3 part strawberry essence, 0.1-0.15 part anhydrous citric acid and 0.3-0.5 part Caramel aromatic essence.This toffee milk taste is mellow, delicious flavour, and in candy, grease is evenly distributed and stablizes, and not sticky paper, has certain chewiness and do not stick to one's teeth, and solves the problem that existing toffee institutional framework is hard, crisp. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3820299-A4 |
| priorityDate | 2013-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.