http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2034475-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2bed29c2c01a179ee871f1de096d6308 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 1993-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1995-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b175e4be703bf6a629f067f4d5bf644 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b50c8ac6c565d6876e4bd5506f141c07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81fa0facd65c21997c0526441b0f5f6a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2bb82de00218df2f1394d106fe93ff8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f57e99ff4b04a3c5480d7a5c152d5572 |
| publicationDate | 1995-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2034475-C1 |
| titleOfInvention | "strawberry type biscuit preparing method |
| abstract | FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing emulsion by mixing invert syrup, margarine salt, soda, baker's salt, dried cream, foamer, with mixture containing phosphatides, whipping paste, melange and vegetable oil, being used as foamer and provided in the ratio of 3:2:1:3.8; adding strawberry essence and dosed quantities of sugar powder into emulsion; providing homogeneity and sufficient extent of whipping of emulsion; adding small portions, of high-grade wheat flour; forming obtained mass by rotary process and baking on belt conveyor. Components used for preparing biscuit are provided in the following ratio, % by weight: sugar powder - 19.0-20.0%, invert syrup - 2.5-2.6%, margarine - 20.0-20.3%, salt - 0.4-0.46%, soda - 0.4-0.45%, baker's salt - 0.3-0.34%, strawberry essence - 0.1-0.101%, foamer - 1.14-1.1%, dried cream - 1.8-1.9%, high-grade wheat flour the balance. EFFECT: improved quality of product by providing melting and porous structure, mass does not stick to rotor surface during forming, doughs are well seated on conveyor belt. 1 tbl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103430994-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103430994-B |
| priorityDate | 1993-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.