http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2394999-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4746207f93433d55f9f7ad89e9726ebf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-47 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-40 |
| filingDate | 2011-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a06508c915e2fae18d25c73800819235 |
| publicationDate | 2013-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2394999-A1 |
| titleOfInvention | PAN PIECE DEVELOPMENT PROCESS |
| abstract | Bread pieces making process. # The process consists of mixing water, semi-complete powder preparation for the production of fermented pastries, fresh yeast and wheat flour, kneading and beating it, and in a percentage of 36.6% of water, 30% semi-complete powder preparation for the preparation of fermented salt pastries, 0.61% fresh yeast and 60.96% wheat flour. All this dough subsequently receives a percentage of 0.0004% of food coloring, so that the resulting dough is deposited in a hopper-weigher in which pieces of bread or buns with a certain weight are obtained, to carry out the individual and manual kneading of each of these pieces of bread, placing them in trays provided in a fermentation chamber for a time of 20 minutes at a temperature of 35 ° C, to finally introduce the trays in an oven at a temperature of 200 ° C in which cooking takes place for 10 to 12 minutes to get pieces of bread or rolls with a certain color, suitable for human consumption. |
| priorityDate | 2011-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.