http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2348162-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_df10d9461812777e5f15b8926c8c2b20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2007-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6a154fa7ca62a478288972543594958 |
| publicationDate | 2009-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2348162-C1 |
| titleOfInvention | Method of manufacturing of confectionary product |
| abstract | FIELD: food products. n SUBSTANCE: method includes preparation of confectionary mass, forming, cooling and packing. Natural dehydrated honey with humidity 3-7% is used as confectionary mass. Honey is formed at the stage of caramelisation at the temperature 110-140°C to the moisture content of 1-3%. n EFFECT: preparation of new type of confectionary product and simplification of its obtaining. n 5 cl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2683866-C1 |
| priorityDate | 2007-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.