http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2442412-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 | 2010-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2442412-C1 |
| titleOfInvention | The means to produce a bakery goods |
| abstract | FIELD: food industry. ^ SUBSTANCE: invention refers to the production method of bakery goods. The method stipulates preparation of a light and a dark dough pieces. Light dough piece is prepared. It contains fancy white wheat flour, compressed bakery yeast, holy thistle seeds, sugar, salt, vanilla, and water. The dark dough piece contains a mixture of the fancy white wheat flour and the falvoured artichoke flour prepared according to the intended technical process, compressed bakery yeast, holy thistle seeds oil, sugar, salt, and water. The dough pieces are proved, alternately laid, twisted with further proving and baking. ^ EFFECT: produce bakery goods characterized by the improved chewy texture and coffee flavour assuming that the receipt does not include coffee in it. ^ 1 dwg |
| priorityDate | 2010-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.