http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2049406-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4fcba53ff81897f76d8b7a270f1a36d4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c889590ebe537e21ae3a8832a5dd0d40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d28c4d3cac6345b71427872eb216567f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2a39ab6eb24b60781b3676e367788b66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b92f43217c17aa32f1cea4369374bcd7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 1994-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1995-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1995-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2049406-C1 |
| titleOfInvention | Composition for sugar pastry preparing |
| abstract | FIELD: food industry. SUBSTANCE: at first, milk suspension consisting of skimmed milk, dry defatted milk and buttermilk taken at the ratio 1:2.5:2 is prepared. Suspension is evaporated then up to the dry matter content 65-68% To this suspension sugar powder, maize starch, invert syrup, culinary fat, blend or egg, salt, soda, ammonium hydrocarbonate salt and essence were added. Emulsion is churned up to the homogeneous state and wheat flour of high quality is added by small portions. Prepared mass is formed by rotor method and baked on transporter tape. EFFECT: enhanced quality of product. |
| priorityDate | 1994-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.