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Individual
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Individual
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Priority to ES0202289ApriorityCriticalpatent/ES202289A3/en
Publication of ES202289A3publicationCriticalpatent/ES202289A3/en
Candy ice cream manufacturing process, characterized in that raw materials are used: fruit, diluted fruit juices, sugar and a stabilizer for the homogeneous mixture of the ingredients, this being adjusted to the different preparation formulas, obtaining a mixture that after pasteurized is subjected to rapid cooling at 45º f., equivalent to 7.22ºc. (Machine-translation by Google Translate, not legally binding)
ES0202289A1952-03-041952-03-04Procedure for manufacturing ice creams of caramel. (Machine-translation by Google Translate, not legally binding)
ExpiredES202289A3
(en)
Procedure for the manufacture of a food product in powder based on malteed cereals, cocoa, complete milk, sugar, vitamins and mineral salts (Machine-translation by Google Translate, not legally binding)
Improvements in the procedure for the manufacture of pure chocolate, bleached and with addition of other materials. (Machine-translation by Google Translate, not legally binding)