http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2017164627-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_949a77deccdab44f15b783affc4c73a8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-40 |
| filingDate | 2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccee4521c6f539afd0a47075629680d0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d35978e4d68bb0f146821620cf9a6720 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d83575cf765dc38e1fc8b4333a9edbc |
| publicationDate | 2017-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2017164627-A1 |
| titleOfInvention | Process for the production of a ready to eat shelf-stable packaged focaccia |
| abstract | A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (a w ) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats and/or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1% at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.5% dietary fibres; b) extrusion of the dough thus prepared thus obtaining a plurality of sheets of extruded raw dough for focaccia, and subsequent lamination of the plurality of sheets of raw dough for focaccia thus obtaining a layer of laminated raw dough for focaccia; c) first leavening of the layer of laminated raw dough for focaccia thus obtained at a temperature comprised between 20 and 30° C.; d) shaping of the layer of leavened raw dough for focaccia thus obtained forming a plurality of blind holes on the surface of the dough and filling of the holes with a saline solution; |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-202000018973-A1 |
| priorityDate | 2014-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 91.