http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2424681-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/A21D2-36 |
| filingDate | 2010-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2011-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2424681-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to bakery products production technology. The method involves preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, holy thistle seeds, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured chicory flour produced in accordance with a specified technology, pressed bakery yeast, holy thistle seeds, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. n EFFECT: product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
| priorityDate | 2010-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.