| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_63caae0c80c34e0b994334892be85ada |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate |
2005-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1701b1a5964ecfc1db562a6a74bce6a2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_692c5aad502c7f727944b93ffd46f4b9 |
| publicationDate |
2006-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1719412-A1 |
| titleOfInvention |
Pre-mix for bakery products comprising a shortening |
| abstract |
The present invention relates to a pre-mix composition suitable to be admixed with further ingredients such as eggs and/or milk and/or water, in order to form a homogeneous blend, and to be subsequently processed into a bakery product. Said pre-mix comprises 50 % by weight of a shortening, whereby said shortening has a crystallization degree lower than 0.9, a moisture content below 5 % by weight, and a solid fat content (SFC) at 20 °C comprised between 0 and 50. The present invention also relates to a method for preparing the pre-mix composition, and to bakery products comprising said pre-mix composition. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014093968-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11006638-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8986772-B2 |
| priorityDate |
2005-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |