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Publication of ES256334A1publicationCriticalpatent/ES256334A1/en
A new soup pasta manufacturing system characterized in that the slightly moistened wheat flour is conglomerated to form small masses compressed in appropriate molds and the masses thus formed are subjected to a heat treatment by means of boiling water or steam in which, without losing its agglomerated form, the flour undergoes a transformation of its physical and chemical properties, producing a partial dextrination of the starch and a distension of the gluten that imprisons it. (Machine-translation by Google Translate, not legally binding)
ES0256334A1960-02-271960-02-27A new system for the manufacture of pasta for soup (Machine-translation by Google Translate, not legally binding)
ExpiredES256334A1
(en)
Procedure for the manufacture of products of stable structure compounds of pre-foamed polyestirol particles. (Machine-translation by Google Translate, not legally binding)
A new canelonis manufacturing procedure or kitchen fill plates to make them suitable for your consumption without the need of keys. (Machine-translation by Google Translate, not legally binding)
A new procedure for the manufacture of canelones or another type of pasta plates to prepare kitchen fillers (Machine-translation by Google Translate, not legally binding)
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 new procedure for the manufacture of pastes in a way to be suitable for your consumption without the need of further boiling (Machine-translation by Google Translate, not legally binding)