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ES340937A1 - Un metodo de preparar una emulsion del tipo de agua en a- ceite, pesticida, apta para ser pulverizada. - Google Patents

Un metodo de preparar una emulsion del tipo de agua en a- ceite, pesticida, apta para ser pulverizada.

Info

Publication number
ES340937A1
ES340937A1 ES340937A ES340937A ES340937A1 ES 340937 A1 ES340937 A1 ES 340937A1 ES 340937 A ES340937 A ES 340937A ES 340937 A ES340937 A ES 340937A ES 340937 A1 ES340937 A1 ES 340937A1
Authority
ES
Spain
Prior art keywords
oil
mustard
utilizing
improving agents
toxic agent
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
ES340937A
Other languages
English (en)
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.)
Shell Internationale Research Maatschappij BV
Original Assignee
Shell Internationale Research Maatschappij BV
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 Shell Internationale Research Maatschappij BV filed Critical Shell Internationale Research Maatschappij BV
Publication of ES340937A1 publication Critical patent/ES340937A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
ES340937A 1967-03-30 1967-05-24 Un metodo de preparar una emulsion del tipo de agua en a- ceite, pesticida, apta para ser pulverizada. Expired ES340937A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2355667 1967-03-30

Publications (1)

Publication Number Publication Date
ES340937A1 true ES340937A1 (es) 1968-09-16

Family

ID=10197577

Family Applications (1)

Application Number Title Priority Date Filing Date
ES340937A Expired ES340937A1 (es) 1967-03-30 1967-05-24 Un metodo de preparar una emulsion del tipo de agua en a- ceite, pesticida, apta para ser pulverizada.

Country Status (2)

Country Link
US (1) US3594181A (es)
ES (1) ES340937A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4062979A (en) * 1975-08-01 1977-12-13 Mccormick & Company, Incorporated Spray dried mustard flour
DE3013348A1 (de) * 1980-04-05 1981-10-08 Paul Klein-Wolkersdorf Haberl Verfahren zur herstellung von backwaren
US4643900A (en) * 1984-10-17 1987-02-17 Basic American Foods Method for making bakery products
CA1330276C (en) * 1988-08-03 1994-06-21 Konstantinos Poulgouras Pizza dough

Also Published As

Publication number Publication date
US3594181A (en) 1971-07-20

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