http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0701402-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d686b6ead6255351fbb3ddf3b36478f8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_afd2a71abbda411a9945153df5af6f0d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-122 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-122 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 1994-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1997-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_683846f2daa9a33da5e1046003439243 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06e9d271f00fe96ab5c1f72bdce014d0 |
| publicationDate | 1997-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0701402-B1 |
| titleOfInvention | Ready mix for baked goods, process for producing the same and its use |
| abstract | A process is disclosed for producing a pourable ready mix (36) for preparing end baked goods. The mix (36) consists of at least one type of particulate, especially granulated or lumpy coarse materials (14) and of at least one type of fine materials or ingredients (22) to affect the taste of the end product, to make it easier to prepare, to extend the keeping quality of the ready mix for baked goods or the end product, and to increase the diversity of tastes or the like, as well as an agglutinating agent (18) which contains sugar besides other ingredients. A water-soluble agglutinating agent (18) is first applied on the surface of at least part of the coarse materials (14) and/or fine materials or ingredients (22). The thus treated coarse materials (14) and/or fine materials or ingredients (22) are then mixed so that the fine materials (22) adhere to the surface of the coarse material (14) in such a manner that they cannot be rubbed-off and the mixture is protected against segregating. |
| priorityDate | 1993-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.