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 ES447596ApriorityCriticalpatent/ES447596A3/en
Publication of ES447596A3publicationCriticalpatent/ES447596A3/en
Ice cream manufacturing process, characterized in that it consists of the mixture of strawberry sugar 39% glucose (43 bº) 12% strawberry puree 11.7% (in fruit) stabilizer 0.8% essence 0.025% citric acid monohydrate 0, 25% color 0.2% water 36.025%. (Machine-translation by Google Translate, not legally binding)
ES447596A1976-05-051976-05-05Ice cream manufacturing procedure. (Machine-translation by Google Translate, not legally binding)
ExpiredES447596A3
(en)