http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2428852-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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 2010-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2011-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2428852-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. ^ SUBSTANCE: method envisages preparation of light and dark dough semi-products. Light dough contains prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt, vanillin and water. Dark dough contains prime grade wheat flour and flavoured girasol flour produced according to specified technology, pressed bakery yeast, holy thistle seeds, sugar, salt, and water. The dough semi-products are proofed, alternately placed, twisted, proofed and baked. ^ 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: 34.