Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
INGRAM GEORGE COCKER
JEWELL PERCIVAL SYDNEY
Original Assignee
INGRAM GEORGE COCKER
JEWELL PERCIVAL SYDNEY
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by INGRAM GEORGE COCKER, JEWELL PERCIVAL SYDNEYfiledCriticalINGRAM GEORGE COCKER
Priority to ES0201619ApriorityCriticalpatent/ES201619A1/es
Publication of ES201619A1publicationCriticalpatent/ES201619A1/es
Bakery Products And Manufacturing Methods Therefor
(AREA)
General Preparation And Processing Of Foods
(AREA)
Abstract
Un procedimiento para la elaboración de un producto particularmente adaptado para su uso como ingrediente para materias alimenticias en el cual el gluten es tratado en presencia de agua a una temperatura de 28º - 36º C con una emulsión previamente preparada bien por medio del proceso anterior citado en la descripción o bien por medio de un producto anterior del proceso descrito en la presente descripción.
ES0201619A1952-01-261952-01-26UN PROCEDIMIENTO PARA LA ELABORACIoN DE UN INGREDIENTE PARA ALIMENTOS.
ExpiredES201619A1
(es)