http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2081586-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 | 1995-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1997-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b50c8ac6c565d6876e4bd5506f141c07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2bb82de00218df2f1394d106fe93ff8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4dd05e1a85b1fe7b6381c885d243d2b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81fa0facd65c21997c0526441b0f5f6a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b175e4be703bf6a629f067f4d5bf644 |
| publicationDate | 1997-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2081586-C1 |
| titleOfInvention | Composition for sweet biscuit "azhurnoye" |
| abstract | FIELD: confectionery industry for making pastry. SUBSTANCE: at first, emulsion is prepared by mixing starch, sugar powder, invert syrup, fat, milk suspension containing skimmed milk and dry fat-free milk, egg powder, salt, soda, ammonium carbonate, phosphatide. At the end of mixing vanilla powder is introduced in emulsion. Skimmed milk and dry fat-free milk are taken in ratio (2.0-2.5):1. After mixing emulsion is whipped up to even porous foam. Then high-grade wheat flour is introduced by small portions. Prepared mass is formed by rotary method and baked on conveyor belt. Ingredients of composition are taken in the following ratio, mas.%: starch, 3.5-3.56; sugar powder, 11.8-12.0; invert syrup, 3.1-3.2; fat, 16.3-16.4; milk suspension from skimmed milk and dry fat-free milk, 0.73-0.735; whey protein concentrate, 1.2-1.25; egg powder, 0.88-0.91; salt, 0.44-0.443; soda, 0.22-0.222; ammonium carbonate, 0.26-0.27; phosphatides, 0.074-0.076; vanilla powder, 0.73-0.74; high-grade wheat flour, the balance up to 100%. EFFECT: improved quality and reduced shelf life. |
| priorityDate | 1995-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.