http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2437391-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 | 2010-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2011-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_172fc4fc8a93650e2f00d8145f0c9dfc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
publicationDate | 2011-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | RU-2437391-C1 |
titleOfInvention | Bakery product production method |
abstract | FIELD: food industry. n SUBSTANCE: invention is related to food industry, mainly to bakery products production. The method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, pumpkin seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured girasol-sunflower flour produced in accordance with a specified technology, pressed bakery yeast, pumpkin seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. n EFFECT: invention allows to produce a product with improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
priorityDate | 2010-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.