http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-740958-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d713d6769aa1da8e52da5128bb95ead0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 1953-12-18^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1955-11-23^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-740958-A |
| titleOfInvention | Improvements in or relating to culinary mixes |
| abstract | In the preparation of dry mixes of flour and shortening for mixture with water, milk or other edible aqueous liquid to form batters and doughs for bread, cakes, biscuits, pie crusts, pancakes, &c., the shortening is incorporated in a liquid, supercooled condition. The shortening may be rapidly chilled under agitation to a product in which there are crystal nuclei in a substantial proportion of shortening in liquid, supercooled condition, and the product may then be atomized for mixture with the flour. The preparation may be continuous, atomized supercooled shortening and flour being fed together at appropriate rates, mixed, and continuously withdrawn. Sugar, dried whole egg, dried egg white, dried milk, salt, spice powders, and a leavening material such as sodium bicarbonate with an acid salt may be mixed preliminarily with the flour. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2146223-A |
| priorityDate | 1953-03-04^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Showing number of triples: 1 to 16 of 16.