http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2416200-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2010-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2011-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2416200-C1 |
| titleOfInvention | Method for production of waffles (versions) |
| abstract | FIELD: food industry. ^ SUBSTANCE: group of inventions relates to technology for production of flour confectionery products. Recipe ingredients are prepared, yacon is cut, dried in microwave field, fried and cryomilled in liquid nitrogen to produce flour. Dough is made of high-grade wheat flour, yacon flour, yolks, salt, soda, vegetable oil, phospholipids and water. The dough is moulded in the form of sheets and baked. Grapefruit rind is extracted by liquid nitrogen to separate according miscella. Scorzonera or oyster plant or dandelion root is cut. It is dried in microwave field, fried, impregnated with separated miscella with simultaneous increase of pressure. Pressure reduction down to atmospheric value with simultaneous freezing of raw materials and its cryo-milling in medium of released nitrogen to produce flour. It is mixed with culinary fat, dry milk, sugar powder and waffle crumb to make filling. Waffles are shaped from sheets and filling. ^ EFFECT: waffles have improved texture, coffee taste and flavour with no coffee added to the formula. ^ 3 cl |
| priorityDate | 2010-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.