| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_95d94d3d6b8f9e8b61b58b0990c331aa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89c2f8866264b8e8ac9503cca691230f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a3f71c3cfa44b3be54d1e94c57c10560
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b616df4c293cbba6783a4da47bb2f77a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-122 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 |
| filingDate |
2003-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10d6b5bff86e6d3237756821d695866c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98bb449708c00430c3fd397c582a6c6b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2365ca919943c2db36380217e93fbdc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2bf83765a264a3462a2c8374664aecb |
| publicationDate |
2003-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-03056937-A1 |
| titleOfInvention |
Laminated multi-layered cereal products and methods of preparation |
| abstract |
Dried laminated multi-layered cereal pieces, especially R-T-E breakfast products are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin parallel layers numbering at least four to 20 each of 10 - 600 micrometers ('µm') thickness fabricated from an at least partially cooked cereal dough with interstitial voids between the layers. The pieces can vary in shape and range from bite-sized to biscuit or even bar sized. Methods for fabricating the present laminated multi-layered cereal pieces comprise: A) forming thin layers of cooked cereal dough(s) as sheets or flakes; B) compressing the thin cereal dough layers to form a laminated layered mass; C) forming individual pieces from the laminated mass; D) drying/toasting the individual pieces to 2% to 6% finished moisture; and, optionally E) applying one or more topical coatings to form finished cereals products with multiple layers. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101142932-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2319330-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1872666-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7829128-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8808783-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006058373-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2319330-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2714707-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010085297-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8367143-B2 |
| priorityDate |
2002-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |