| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6a96a0b12140f14c743b6104179aa2be |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F27-1143 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C1-006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C1-065
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C1-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21C11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F27-7221 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01F7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01F7-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C1-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01F7-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C1-00 |
| filingDate |
1989-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1994-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a09360abd33a859be624d5db15f3a94
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a68607b59ed2d2ce36b5a1ccf0312f75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf464ca80b19bd2b7b2715f0ba941cb3 |
| publicationDate |
1994-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0426766-B1 |
| titleOfInvention |
Mixer-kneader and process for making dough, in particular for pasta |
| abstract |
Process and device for making dough, in particular for pasta. The preparation of the dough, from the dried raw materials to the final pressed product, is carried out very rapidly in two stages. First, a raw dough consisting of an essentially whole protein skeleton is prepared in a twin-shaft mixer-kneader. The dough is prepared and the raw materials are mixed by alternate kneading and shearing, without compression moulding at the end of the first stage. For classic pasta, the pieces of dough produced by the twin-shaft mixer-kneader are transferred to a long single-shaft press and pressed into the desired shape under high pressure. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1516661-A1 |
| priorityDate |
1989-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |