http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020012238-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52cc244c5ca47a51879b69dd871244e3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-60 |
| filingDate | 2018-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3636409d6557a70d5ba4929cf2c997ed |
| publicationDate | 2020-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020012238-A1 |
| titleOfInvention | Eggfree loukoumades dry premix |
| abstract | The present invention discloses an eggfree loukoumades dry mix (EFLDM) to Prepare loukoumades without adding external substance apart from making dough by adding water to the EFLDM and deep frying the batter for 3 to 5 minutes. The EFLDM contains Flour, Sugar, yeast and flavoring agent. Further, the EFLDM is egg free mix and does not require egg for preparation of batter and loukoumades. Further, the EFLDM utilises dry yeast, which gets activated when water is added to he EFLDM and starts process of microbe growth, which leads to better taste and flavour of the deep fried loukoumades. Further, the EFLDM optionally comprises Leavening Agent. Furthermore, cost of production of EFLDM is lower in comparison of the egg based or individual ingredient based recipe preparation of Loukoumadess as ingredient cost is lower. Additionally, cinnamon honey syrup has been provided or preparing the loukoumades. |
| priorityDate | 2018-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.