http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2422418-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_234ed1ce6c1810775a4d8b42d1b05fb3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G7-0093 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2011-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e22d487729dc1ea7d50f52efcd7be044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_238d6285df73c36edaa520559f87bbd2 |
| publicationDate | 2013-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2422418-T3 |
| titleOfInvention | Procedure for the preparation of confectionery products |
| abstract | Process for the preparation of confectionery products, which comprises the following successive steps: - preparation of a base dough from a sugar component with one or more constituent parts containing sugar, a constituent part containing sugar containing one or more ingredients , at least one ingredient being a sugar, the proportion of sugar being at least one constitutive part containing sugar greater than 50% by weight, the percentage weight ratio referring to the total weight of all the ingredients of this constituent part containing sugar, a component of albumin with one or several constituent parts containing albumin, containing a constituent part containing albumin one or more ingredients, at least one ingredient being an albumin, the proportion of albumin being at least one constitutive part containing albumin greater than 50% by weight, referring the proportion in percentage weight The total weight of all the ingredients of this constituent part that contains albumin, a fat component with one or more constitutive parts that contain fat, a constituent part that contains fat contains one or more ingredients, at least one ingredient being a fat, the fat being proportion of fat of at least one constitutive part containing fat greater than 60% by weight, the percentage weight ratio referring to the total weight of all the ingredients of this constitutive part containing fat, and a flavor additive with at least one constituent flavoring part; - conformation of central bodies from the base mass; - microwave vacuum drying with puffing of the central bodies; - coating of the central bodies with at least one coating layer, especially chocolate, which is suitable for inhibiting moisture absorption by the central bodies; the preparation of the base dough comprising the following successive steps: - heating of the sugar component; - sugar component refrigeration; - adding the albumin component to the sugar component to prepare a sugar / albumin dough; - aeration of the sugar / albumin mass; - homogeneous addition and distribution of the fat component in the sugar / albumin mass to prepare a fat / sugar / albumin mass; - adding a flavor additive to the sugar component and / or the fat component and / or the alumina component and / or the sugar / albumin mass and / or the fat / sugar / albumin mass |
| priorityDate | 2011-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.