| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dae84ee010a36f11ad1c7ec51098aca0 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate |
1994-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1996-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33ef1dcbd222b0d14266ff65e2b9e672
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c9f4498ae8798a38199d1fd37fa1c3b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46f56381612cdd099f9d2957020ae955
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d3f888aece0988ae49db1f03ce66e58
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64200f5b2f77681a1c17e2c7b05a1a17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7124b41fa7aa529b5d7896dc5e520e47
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09134d5bb530d42fc3103281d8a1b032 |
| publicationDate |
1996-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2063137-C1 |
| titleOfInvention |
Cracker production method |
| abstract |
FIELD: food-processing industry, in particular, baking and confectionery industries. SUBSTANCE: method involves preparing mixture of bulk components and tempering fat; mixing to obtain emulsion; preparing solution of sodium pyrosulfite; kneading dough from high-grade wheat flour; fermenting and treating dough; baking, cooling and packaging. Low-grade flour is used as dry component at the stage of preparing high-grade wheat flour by replacing it. Wheat shorts are additionally used in the ratio of 1:17.9-18.2. Dough fermentation time is 25-30 min. EFFECT: increased efficiency, improved quality of product, reduced production cost and wider range of products. 2 cl |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2705904-C2 |
| priorityDate |
1994-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |