http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018141353-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6e42073c1de687eb274a5d666eed3d9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-002 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-02 |
| filingDate | 2017-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4883b35f0b68c8ffe9253edb99ec8eae |
| publicationDate | 2018-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2018141353-A1 |
| titleOfInvention | Processing cacao beans |
| abstract | Processing cacao to produce a product containing all the constituents of raw cacao nibs is disclosed. The process involves: (i) a shortened period of fermentation of the cacao beans between five hours and forty eight hours. (ii) a prolonged period of drying to condition the beans so that the shells are removable by air winnowing. (iii) a two stage grinding process in which the raw (unroasted) nibs are ground, without forming or at least separating into a liquor, to a mesh size of 60μm. |
| priorityDate | 2017-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 110.