ES311547A1 - Metodo para la preparacion de una composicion grasa para coccion al horno. - Google Patents

Metodo para la preparacion de una composicion grasa para coccion al horno.

Info

Publication number
ES311547A1
ES311547A1 ES0311547A ES311547A ES311547A1 ES 311547 A1 ES311547 A1 ES 311547A1 ES 0311547 A ES0311547 A ES 0311547A ES 311547 A ES311547 A ES 311547A ES 311547 A1 ES311547 A1 ES 311547A1
Authority
ES
Spain
Prior art keywords
translation
preparation
machine
legally binding
google translate
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
Application number
ES0311547A
Other languages
English (en)
Spanish (es)
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of ES311547A1 publication Critical patent/ES311547A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
ES0311547A 1964-04-07 1965-04-07 Metodo para la preparacion de una composicion grasa para coccion al horno. Expired ES311547A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB14260/64A GB1088121A (en) 1964-04-07 1964-04-07 Improvements in fatty compositions

Publications (1)

Publication Number Publication Date
ES311547A1 true ES311547A1 (es) 1966-01-16

Family

ID=10037940

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0311547A Expired ES311547A1 (es) 1964-04-07 1965-04-07 Metodo para la preparacion de una composicion grasa para coccion al horno.

Country Status (11)

Country Link
AT (1) AT264998B (de)
BE (1) BE662200A (de)
CH (1) CH489209A (de)
DE (1) DE1442041A1 (de)
DK (1) DK113701B (de)
ES (1) ES311547A1 (de)
FI (1) FI45400C (de)
GB (1) GB1088121A (de)
IT (1) IT1055501B (de)
NL (1) NL140139B (de)
SE (1) SE326150B (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK148784D0 (da) * 1984-02-29 1984-02-29 Nexus Aps Pulverprodukt

Also Published As

Publication number Publication date
NL6504396A (de) 1965-10-08
FI45400C (fi) 1972-06-12
DE1442041A1 (de) 1969-03-27
FI45400B (de) 1972-02-29
GB1088121A (en) 1967-10-25
SE326150B (de) 1970-07-20
BE662200A (de)
IT1055501B (it) 1982-01-11
DK113701B (da) 1969-04-21
NL140139B (nl) 1973-11-15
AT264998B (de) 1968-09-25
CH489209A (de) 1970-04-30

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