http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2506777-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/A21D13-08 |
| filingDate | 2013-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-02-20-04:00^^<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_5a270a05512a76bc7b423a2cad8dd0cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2014-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2506777-C1 |
| titleOfInvention | Gummy gingerbread production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured yacon flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. n EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation. |
| priorityDate | 2013-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.