ES446972A3 - Ice cream manufacturing procedure. (Machine-translation by Google Translate, not legally binding) - Google Patents
Ice cream manufacturing procedure. (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES446972A3 ES446972A3 ES446972A ES446972A ES446972A3 ES 446972 A3 ES446972 A3 ES 446972A3 ES 446972 A ES446972 A ES 446972A ES 446972 A ES446972 A ES 446972A ES 446972 A3 ES446972 A3 ES 446972A3
- Authority
- ES
- Spain
- Prior art keywords
- translation
- machine
- ice cream
- 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
Links
- 235000015243 ice cream Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 abstract 1
- 235000016623 Fragaria vesca Nutrition 0.000 abstract 1
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 abstract 1
- 229960002303 citric acid monohydrate Drugs 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Ice cream manufacturing process, characterized in that it consists of the mixture of special water for strawberry, sugar 13'4-glucose (43 bº) 4'1% mash of dam 10'6 stabilizer o'29%. Citric acid monohydrate o'41% color o'20%. Essence 0'013%, water 71'0%. (Machine-translation by Google Translate, not legally binding)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES446972A ES446972A3 (en) | 1976-04-13 | 1976-04-13 | Ice cream manufacturing procedure. (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES446972A ES446972A3 (en) | 1976-04-13 | 1976-04-13 | Ice cream manufacturing procedure. (Machine-translation by Google Translate, not legally binding) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES446972A3 true ES446972A3 (en) | 1977-06-01 |
Family
ID=8471368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES446972A Expired ES446972A3 (en) | 1976-04-13 | 1976-04-13 | Ice cream manufacturing procedure. (Machine-translation by Google Translate, not legally binding) |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES446972A3 (en) |
-
1976
- 1976-04-13 ES ES446972A patent/ES446972A3/en not_active Expired
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