http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2153806-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4ad7cd81e0f7283353cdc3626127d425 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_509d59dc303cc4fb7a61c2fb3f23114a http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e837ebb077e1890244e86af84bdafcb1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_739f39a07f7be32132968289bb82f967 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 1999-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2000-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2000-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2153806-C1 |
| titleOfInvention | Mixture for cookie preparation |
| abstract | FIELD: confectionery industry. SUBSTANCE: method involves mixing of the following components: sugar powder, invert syrup, honey, fat-containing product, milk, phosphatide concentrate, salt, sodium bicarbonate, ammonium carbonate, flavor, wheat flour, egg powder and water. Such components as iron-containing additive, calcium citrate, calcium phosphate and vitamins B 1 , B 2 , PP and C are gradually added in prepared mixture. The components are taken in preset ratio. From mixture components dough is kneaded during 15-25 min at temperature of 25-40 C and humidity of 22-28%. After kneading, dough is aged for 5-25 min at temperature 25-28 C and then it is rolled out through a laminator. Dough sheet has a thickness of 2-4 mm. Then dough pieces are formed by a rotor and baked at temperature of 150-250 C. Depending on additives used for dough preparation, the product may be enriched various components. EFFECT: increased biological value. 10 cl, 11 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2491817-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2723961-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2749919-C1 |
| priorityDate | 1999-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.