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.)
Frio Y Helados S A
Original Assignee
Frio Y Helados S A
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 Frio Y Helados S AfiledCriticalFrio Y Helados S A
Priority to ES446559ApriorityCriticalpatent/ES446559A3/en
Publication of ES446559A3publicationCriticalpatent/ES446559A3/en
Ice cream manufacturing process, characterized in that it consists of the mixture and pasteurization to nine percent fat butter, a 0.30 emulsifier, a 9.025 milk powder, a 14 sugar, a glucose 3, a 0,245 of stabilizer and the rest of water until completing one hundred percent of the mixture. (Machine-translation by Google Translate, not legally binding)
ES446559A1976-03-311976-03-31Ice cream manufacturing procedure. (Machine-translation by Google Translate, not legally binding)
ExpiredES446559A3
(en)