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Individual
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Individual
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Priority to ES0278693ApriorityCriticalpatent/ES278693A1/en
Publication of ES278693A1publicationCriticalpatent/ES278693A1/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Confectionery
(AREA)
Abstract
MANUFACTURING PROCEDURE OF A COMPLETE BREAD, characterized essentially by comprising the preparation of a product whose centesimal composition is as follows: Skimmed milk powder, 46.36; Sugar, 32.36; Roasted flour flower at constant temperature, 14.08; extramalt, 7.04; cocoa essence, 0.07; Ground cinnamon, 0.09. (Machine-translation by Google Translate, not legally binding)
ES0278693A1962-06-261962-06-26Procedure for the preparation of a complete bread (Machine-translation by Google Translate, not legally binding)
ExpiredES278693A1
(en)