http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2602439-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c2c0ecab8e1633b237121f1b84131b6 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2015-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57d414d15976068d5e1c10a95cf5372e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86d919bb7cc553f88b00065ef7e9b59b |
| publicationDate | 2016-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2602439-C1 |
| titleOfInvention | Functional dry mixture for producing cakes |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to confectionary industry and can be used in production of mixtures for cakes of preventive purpose. Functional dry mixture for producing cakes comprising wheat flour, sand sugar, melange, ammonium carbonate, culinary food salt and a functional additive, additionally contains wheat bran particles, taken in ratio with wheat flour as 1:6, powder defatted milk, functional additive represented by a mixture of powder of nettle, poppy seeds and pumpkin seeds crushed to particle size of 0.1 cm, taken in ratio 1:3:2. All components are taken in the following ratio, wt%: mixture of wheat flour and wheat bran particles - 41-43, melange - 18-22, powder defatted milk - 6-8, sand sugar - 17-19, culinary food salt - 0.1-0.15, ammonium carbonate - 0.05-0.08, functional additive - 12.0-13.0. n EFFECT: invention allows increasing content of functional micronutrients in the food product, improving structural-mechanical properties. n 1 cl, 2 tbl, 3 ex |
| priorityDate | 2015-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.