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URGELL VALLES RAMEN
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URGELL VALLES RAMEN
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Application filed by URGELL VALLES RAMENfiledCriticalURGELL VALLES RAMEN
Priority to ES0260258ApriorityCriticalpatent/ES260258A1/en
Publication of ES260258A1publicationCriticalpatent/ES260258A1/en
An improved process for the manufacture of soft candies, characterized essentially by proceeding in a first phase to the preparation of a shake based on a preparation of casein, powdered sugar and water, preferably by means of a planetary type mixer until obtaining of consistent foam. In a second phase, a quantity of sugar dissolved in water is cooked, to which a high proportion of glucose is subsequently incorporated, until reaching a temperature of 132 degrees celsius. In the third phase, the mixture of the products obtained in the two previous phases is carried out, preferably in the blender machine of the first phase, until the mixture is perfectly homogenized. (Machine-translation by Google Translate, not legally binding)
ES0260258A1960-08-011960-08-01A perfect procedure for the manufacture of soft caramels (Machine-translation by Google Translate, not legally binding)
ExpiredES260258A1
(en)
Improvements introduced in, or related to, a procedure for the preparation of detergent compositions. (Machine-translation by Google Translate, not legally binding)
Procedure to transform the fecules of the tubes in new proteins, for its best digestion. (Machine-translation by Google Translate, not legally binding)
Procedure for obtaining a powder composition for instant preparation of chocolate to spanish style. (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)