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OJEDA LEIVA MANUEL
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OJEDA LEIVA MANUEL
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Application filed by OJEDA LEIVA MANUELfiledCriticalOJEDA LEIVA MANUEL
Priority to ES0235119ApriorityCriticalpatent/ES235119A1/en
Publication of ES235119A1publicationCriticalpatent/ES235119A1/en
A method of preparing a food product, characterized in that using the following proportion of products: (see graphic) they are mixed in a blender, centrifugal type and subjected to uniform revolution for a convenient time, until intimately associate the product, which is removed from the mixer and subjected to the action of a refiner, to communicate the maximum mass fineness. Cutting or molding of pieces is carried out and they are subjected to firing in an oven at a suitable temperature and time and, as a last operation, to the action of a quartz lamp, for radiation of the contained starches. (Machine-translation by Google Translate, not legally binding)
ES0235119A1957-04-271957-04-27A procedure for the preparation of a food product (Machine-translation by Google Translate, not legally binding)
ExpiredES235119A1
(en)
Improvements in the procedure to manufacture a product intended for children's food and dietetic regimes. (Machine-translation by Google Translate, not legally binding)
A procedure for the elaboration of a product for the permanent covering and preservation in all kinds of articles. (Machine-translation by Google Translate, not legally binding)
A procedure for obtaining a new paste in semilified mass for the manufacture of "rot cakes" and similar. (Machine-translation by Google Translate, not legally binding)
Procedure for the manufacture of an insoluble material intended to produce decorative effects (Machine-translation by Google Translate, not legally binding)