http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2240694-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2002-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_600c072fad139930a95f19d0695fbe9a |
| publicationDate | 2004-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2240694-C2 |
| titleOfInvention | Composition for producing of laminated biscuit |
| abstract | FIELD: food-processing industry, in particular, confectionery industry. n SUBSTANCE: composition for producing of laminated biscuit dough includes flour, protein binder, fat product, sugar-containing substance, and filler composition includes gelatin, sugar-containing substance, acid, and aromatizer. Dough composition additionally includes vanillin, soda, preservative, egg powder as protein binder, sugar powder and invert syrup as sugar-containing substance, and margarine as fat product. Filler composition additionally includes egg protein (powder), and invert syrup as sugar-containing product and acid. Components are used in the following ratio, wt%: dough components: sugar powder 17.36-17.40; margarine 28.94-28.98; invert syrup 3.26-3.30; egg powder 0.71-0.73; vanillin 0.01-0.03; soda 0.1-0.12; preservative 0.14-0.16; wheat flour the balance; filler components (decorative layer): egg protein (powder) 1.82-1.86; gelatin 1.34-1.36; aromatizer 0.31-0.33; invert syrup the balance. Laminated biscuit produced from said composition has prolonged shelf life (of up to two months). n EFFECT: improved quality and increased shelf life of product. n 3 ex |
| priorityDate | 2002-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.