PRODUCTOS ALIMENTICIOS LIGERAMENTE HORNEADOS Y METODOS DE FABRICACION DE LOS MISMOS
SE REFIERE A UN PRODUCTO ALIMENTICIO HORNEADO QUE TIENE UN CONTENIDO EN HUMEDAD TRAS HORNEAR DE AL MENOS EL 4% Y COMPRENDE: UNA SUPERFICIE INFERIOR GENERALMENTE PLANA; UNA PARED LATERAL PERIFERICA. ADEMAS SE REFIERE A UN METODO DE FABRICACION DE DICHO PRODUCTO. DICHO PRODUCTO ES UTIL EN TECNOLOGIA D...
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| creator | COUTTENYE, RICHARD AUGUSTO JANULIS, THEODORE |
| description | SE REFIERE A UN PRODUCTO ALIMENTICIO HORNEADO QUE TIENE UN CONTENIDO EN HUMEDAD TRAS HORNEAR DE AL MENOS EL 4% Y COMPRENDE: UNA SUPERFICIE INFERIOR GENERALMENTE PLANA; UNA PARED LATERAL PERIFERICA. ADEMAS SE REFIERE A UN METODO DE FABRICACION DE DICHO PRODUCTO. DICHO PRODUCTO ES UTIL EN TECNOLOGIA DE ALIMENTOS, Y PARTICULARMENTE, A PRODUCTOS ALIMENTICIOS LIGERAMENTE HORNEADOS, TALES COMO GALLETAS Y BIZCOCHOS DE CHOCOLATE.
A baked foodstuff comprises a generally planar bottom surface, a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface, and a top surface forming a top outer peripheral edge with the side-wall. The top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%. |
| format | Patent |
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A baked foodstuff comprises a generally planar bottom surface, a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface, and a top surface forming a top outer peripheral edge with the side-wall. The top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%.</description><language>spa</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140417&DB=EPODOC&CC=PE&NR=20140447A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140417&DB=EPODOC&CC=PE&NR=20140447A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>COUTTENYE, RICHARD AUGUSTO</creatorcontrib><creatorcontrib>JANULIS, THEODORE</creatorcontrib><title>PRODUCTOS ALIMENTICIOS LIGERAMENTE HORNEADOS Y METODOS DE FABRICACION DE LOS MISMOS</title><description>SE REFIERE A UN PRODUCTO ALIMENTICIO HORNEADO QUE TIENE UN CONTENIDO EN HUMEDAD TRAS HORNEAR DE AL MENOS EL 4% Y COMPRENDE: UNA SUPERFICIE INFERIOR GENERALMENTE PLANA; UNA PARED LATERAL PERIFERICA. ADEMAS SE REFIERE A UN METODO DE FABRICACION DE DICHO PRODUCTO. DICHO PRODUCTO ES UTIL EN TECNOLOGIA DE ALIMENTOS, Y PARTICULARMENTE, A PRODUCTOS ALIMENTICIOS LIGERAMENTE HORNEADOS, TALES COMO GALLETAS Y BIZCOCHOS DE CHOCOLATE.
A baked foodstuff comprises a generally planar bottom surface, a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface, and a top surface forming a top outer peripheral edge with the side-wall. The top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAgOCPJ3CXUO8Q9WcPTx9HX1C_F09gRyfDzdXYMcQXxXBQ__ID9XRxegaKSCr2uIP4jl4qrg5ugU5OnsCFTuB-L6AEV9PYN9_YN5GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakl8gKuRgaGJgYmJuaOhMTFqABZ8L-E</recordid><startdate>20140417</startdate><enddate>20140417</enddate><creator>COUTTENYE, RICHARD AUGUSTO</creator><creator>JANULIS, THEODORE</creator><scope>EVB</scope></search><sort><creationdate>20140417</creationdate><title>PRODUCTOS ALIMENTICIOS LIGERAMENTE HORNEADOS Y METODOS DE FABRICACION DE LOS MISMOS</title><author>COUTTENYE, RICHARD AUGUSTO ; JANULIS, THEODORE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PE20140447A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2014</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>COUTTENYE, RICHARD AUGUSTO</creatorcontrib><creatorcontrib>JANULIS, THEODORE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>COUTTENYE, RICHARD AUGUSTO</au><au>JANULIS, THEODORE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTOS ALIMENTICIOS LIGERAMENTE HORNEADOS Y METODOS DE FABRICACION DE LOS MISMOS</title><date>2014-04-17</date><risdate>2014</risdate><abstract>SE REFIERE A UN PRODUCTO ALIMENTICIO HORNEADO QUE TIENE UN CONTENIDO EN HUMEDAD TRAS HORNEAR DE AL MENOS EL 4% Y COMPRENDE: UNA SUPERFICIE INFERIOR GENERALMENTE PLANA; UNA PARED LATERAL PERIFERICA. ADEMAS SE REFIERE A UN METODO DE FABRICACION DE DICHO PRODUCTO. DICHO PRODUCTO ES UTIL EN TECNOLOGIA DE ALIMENTOS, Y PARTICULARMENTE, A PRODUCTOS ALIMENTICIOS LIGERAMENTE HORNEADOS, TALES COMO GALLETAS Y BIZCOCHOS DE CHOCOLATE.
A baked foodstuff comprises a generally planar bottom surface, a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface, and a top surface forming a top outer peripheral edge with the side-wall. The top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PRODUCTOS ALIMENTICIOS LIGERAMENTE HORNEADOS Y METODOS DE FABRICACION DE LOS MISMOS |
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