http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2439937-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 | 2010-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2439937-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. ^ SUBSTANCE: one prepares a light semi-product containing prime grade wheat flour, pressed bakery yeast, amaranth seed oil, sugar, salt, vanillin and water. One prepares darker semi-product the dough whereof contains flavoured yacon flour, prime grade wheat flour, pressed bakery yeast, amaranth seed oil, sugar, salt and water. One performs their proofing, alternate placing. Prior to baking the product is moulded by way of twisting the light and dark dough semi-products. One repeatedly performs proofing and baking of the semi-products. ^ EFFECT: method allows to produce a product with specific organoleptic properties, improved consistency and coffee taste and flavour tones with no coffee added to the formula. |
| priorityDate | 2010-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.