http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3015858-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_abf2b342f3f2eb1b2ea564f747fa15dc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 |
| filingDate | 2013-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | FR-3015858-A1 |
| titleOfInvention | PROCESS FOR THE PRODUCTION OF PASTRY USING FLUID OILS. |
| abstract | Method of producing a product selected from "petit beurre" biscuits, shortbread biscuits, having a fat content greater than 5% by weight of said product and "breakfast" type biscuits having a fat content greater than 2% by weight of said product, comprising a step of adding a fluid oil-based mixture in the preparation of said product, said fluid oil-based mixture comprising or consisting of: - from 60 to 88 %, advantageously from 70% to 85%, by weight of fluid oil relative to the mixture, from 6% to 30%, advantageously from 8% to 15%, by weight of water relative to the mixture, % to 11%, advantageously from 4% to 7%, by weight of egg yolk with respect to the mixture, less than 1.4% by weight of salt relative to the mixture. |
| priorityDate | 2013-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.