http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0136335-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-111 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-17 |
| filingDate | 1984-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1987-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1987-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0136335-B1 |
| titleOfInvention | Mixture for semmelknodel and production method thereof |
| abstract | Mixture for Semmelknoedel (type of bread dumplings) made with wheat flour, optionally with wheat semolina, breadcrumbs and conventional additives, such as eggs, salt, spices, characterized in that it is obtained by thermo-extrusion of the starting mixture, the extruder having before the extrusion head a temperature comprised between 110 and 170oC and a pressure between 150 and 200 bar in the case of an extruder with one screw, respectively 35 to 100 bar in the case of a dual due extruder, the water content of the extrusion mixture before the extrusion operation being comprised between 12 and 22 % during the swelling of the extrusion product which becomes twice to five times larger and the cutting of the extrusion product to a grain size from 2 to 13 mm, optionally after filtering the cut material to said size, optionally after agglomeration with eggs and/or fat and/or milk and conventional additives. |
| priorityDate | 1983-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.