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Ballota Floridi Tizio
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Ballota Floridi Tizio
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Application filed by Ballota Floridi TiziofiledCriticalBallota Floridi Tizio
Priority to ES206347ApriorityCriticalpatent/ES206347A1/en
Publication of ES206347A1publicationCriticalpatent/ES206347A1/en
Improved process for the manufacture of pasta for soups, characterized in that the flour is kneaded with 4-8% of proteins hydrolyzed with acids and neutralized calculated in dry form with respect to the flour, about 10% of fresh gluten, egg spices, enough salt and water in quantity suitable for the resulting paste has a good plasticity to be able to mold it in ordinary machines. (Machine-translation by Google Translate, not legally binding)
ES206347A1952-11-181952-11-18Improved process for manufacturing pasta for soups (Machine-translation by Google Translate, not legally binding)
ExpiredES206347A1
(en)
An improved intruducido in the elaboration of pasta for soups in order to improve their taste and nutritive value (Machine-translation by Google Translate, not legally binding)
Procedure for the obtaining of mixed anhydrids, containing alkaline chloride, sorbic, palitico or estearic acids and its employment for the conservation of bread and pastry products. (Machine-translation by Google Translate, not legally binding)
A procedure for the preparation of a substitutive material of the rubber, and especially of the borrae rubber (Machine-translation by Google Translate, not legally binding)