GEU2000625Y - Caramel - Google Patents
CaramelInfo
- Publication number
- GEU2000625Y GEU2000625Y GEAU1996000463U GEU2000625Y GE U2000625 Y GEU2000625 Y GE U2000625Y GE AU1996000463 U GEAU1996000463 U GE AU1996000463U GE U2000625 Y GEU2000625 Y GE U2000625Y
- Authority
- GE
- Georgia
- Prior art keywords
- caramel
- essence
- assortment
- widening
- syrup
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Abstract
1. Technical Result Reduction of the production cost and widening of the assortment 2. Essence Caramel comprise mass%: 53-57 sugar, 23-26 syrup, 16-18 evaporated milk, 2-3 persimmon puree, 0,5-0,7 lactic acid and 0,3-0,5 citrus essence. 3. Field of Application Food Industry, in particular confectionery.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GEAU1996000463 GEU2000625Y (en) | 1996-12-02 | 1996-12-02 | Caramel |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GEAU1996000463 GEU2000625Y (en) | 1996-12-02 | 1996-12-02 | Caramel |
Publications (1)
Publication Number | Publication Date |
---|---|
GEU2000625Y true GEU2000625Y (en) | 2000-05-10 |
Family
ID=45468620
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GEAU1996000463 GEU2000625Y (en) | 1996-12-02 | 1996-12-02 | Caramel |
Country Status (1)
Country | Link |
---|---|
GE (1) | GEU2000625Y (en) |
-
1996
- 1996-12-02 GE GEAU1996000463 patent/GEU2000625Y/en unknown
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