http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2515349-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 | 2013-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2014-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2515349-C1 |
| titleOfInvention | Gummy gingerbread production method |
| abstract | FIELD: food industry. n SUBSTANCE: method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and chicory flour mixture; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, baking and glazing. Chicory flour preparation envisages chicory pre-processing, cutting, drying in the microwave field, frying, chicory impregnation with separated Chinese magnolia vine miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of chicory and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified content ratio. n EFFECT: invention allows to increase gummy gingerbreads volume combined with uniform porosity preservation. |
| priorityDate | 2013-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.