http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2102889-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_053bc759c9760bbade33e372a9d1f66b http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a4cf81499d39175b57ac30db0e068d1a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 1997-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1998-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b446e35370cde3ce167b93397bb9558 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eca367467445ea053f38d47865e4164f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca68004d7d6fcfd1fb96c5e101686162 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5073f6a5dbbcf60e33b1b9ac52138abc |
| publicationDate | 1998-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2102889-C1 |
| titleOfInvention | Composition for baking honey cakes |
| abstract | FIELD: confectionery industry. SUBSTANCE: composition contains ingredients in the following ratio, mas.%: wheat flour by dry substance, 35.01-40.37; granulated sugar by dry substance, 18.14-20.92; natural honey by dry substance, 5.12-7.85; butter by dry substance, 3.13-6.41; melange by dry substance, 1.17-2.29; fruit-and-berry filling by dry substance, 11.90-13.97; sodium bicarbonate by dry substance, 0.08-0.10; ammonium carbonate, 0.08-0.10; essence, 0.09-0.13; water, the balance. Ratio of sodium bicarbonate to ammonium carbonate is 1:1, ratio of granulated sugar to wheat flour is 1: (1.9: 2.0), while sodium bicarbonate to wheat flour, 1:(415:418). EFFECT: improved tastiness, increased storage life and improved design. 2 cl, 1 tbl |
| priorityDate | 1997-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.