http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-72605-U1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2007-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-72605-U1 |
| titleOfInvention | FLOUR CONFECTIONERY |
| abstract | The flour confectionery product contains rolled up dough sheet 1, previously coated on the inside of the dough sheet with a thin layer of cinnamon-based spreading 2, a layer of glaze located on one of the ends of the roll. The thickness of the sheet 1 of the test is about 1.5-2.0 mm., The thickness of a thin layer of spreading 2 based on cinnamon is about 0.1-0.5 mm. The dough is made as a part of the following mass parts:n n n premium wheat flour - 60;n n n chicken eggs - 7.5;n n n milk of 3.5% fat content - 27;n n n small salt - 0.3;n n n granulated sugar - 0.9;n n n margarine - 4.5;n n n dry yeast - 0.9.n n n Putty 2 is made as part of the following quantities of the mass.h .:n n n ground cinnamon - 13.1;n n n granulated sugar - 61.5;n n n cream 33% fat - 19.2;n n n water - 19.2.n n n Glaze is made in the following quantities of the mass.h .:n n n fondant - 139;n n n water - 22.n n n 1 n.a.s. f-ly, 1 ill. |
| priorityDate | 2007-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.