ES215364A2 - Procedure for obtaining a concentrated food (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure for obtaining a concentrated food (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES215364A2 ES215364A2 ES0215364A ES215364A ES215364A2 ES 215364 A2 ES215364 A2 ES 215364A2 ES 0215364 A ES0215364 A ES 0215364A ES 215364 A ES215364 A ES 215364A ES 215364 A2 ES215364 A2 ES 215364A2
- Authority
- ES
- Spain
- Prior art keywords
- translation
- legally binding
- google translate
- machine
- destined
- Prior art date
- 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.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 239000003925 fat Substances 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000019219 chocolate Nutrition 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 239000004540 pour-on Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Improvements introduced in the main patent no. 214,182, characterized by the incorporation to the basic industrial process of the aforementioned patent, of a new phase, consisting in that once it has reached a temperature of 25 to 30º c. And the industrial product acquires appearance of dough, is taken to a trough, maintained at 25º by the usual heating process, and spread on it, and immediately pour on top the complementary products, consisting of fats or chocolate paste current by 19% when destined to seasons or cold climates, or with food products low in fat and starch-rich, such as malted flour by 19% when destined for warm seasons or climates, moving by hand or by the usual mechanical procedures, until it has been possible to enter in contact on all its surface even when the color it offers is not homogeneous, and in these conditions, still hot, it is brought to the machines chippers or molding machines. (Machine-translation by Google Translate, not legally binding)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES0215364A ES215364A2 (en) | 1954-05-14 | 1954-05-14 | Procedure for obtaining a concentrated food (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES0215364A ES215364A2 (en) | 1954-05-14 | 1954-05-14 | Procedure for obtaining a concentrated food (Machine-translation by Google Translate, not legally binding) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES215364A2 true ES215364A2 (en) | 1954-09-01 |
Family
ID=38468346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES0215364A Expired ES215364A2 (en) | 1954-05-14 | 1954-05-14 | Procedure for obtaining a concentrated food (Machine-translation by Google Translate, not legally binding) |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES215364A2 (en) |
-
1954
- 1954-05-14 ES ES0215364A patent/ES215364A2/en not_active Expired
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