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.)
Individual
Original Assignee
Individual
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 IndividualfiledCriticalIndividual
Priority to ES0238868ApriorityCriticalpatent/ES238868A3/en
Publication of ES238868A3publicationCriticalpatent/ES238868A3/en
Process for manufacturing a food product, characterized in that it consists essentially of taking as a base the raw material involved in the manufacture of wheat flour mixed with milk, either liquid or powder, eggs, royal, yeast, sugar and salt, making with this a dough that is worked until it has consistency, all this at a temperature whose specific degree will depend on the place where the elaboration is carried out, proceeding next to the placement of this paste in the appropriate machine, in which in portions they are fried in temperatures that range between 370 and 425 degrees fahrenheit. (Machine-translation by Google Translate, not legally binding)
ES0238868A1957-11-291957-11-29A procedure for manufacturing a food product (Machine-translation by Google Translate, not legally binding)
ExpiredES238868A3
(en)
Procedure for the elaboration of cereal germined grains in the manufacture of bread, bottles of bread and products of pastry. (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)
A method for preparing a dry mixture of food that can be transformed in water in a substitute of texture similar to a cream. (Machine-translation by Google Translate, not legally binding)