Physical-chemical procedure for the obtaining of flours for the preparation of food from garrofas, acorns and other similar fruits (Machine-translation by Google Translate, not legally binding)

摘要

Physical-chemical procedure, for the obtaining of flours for the preparation of food, starting from loins, acorns and other similar fruits, characterized by the fact that the garrofas (silicua ducis), acorns (quercus) and other fruits, destined to turn into odorless flours, of sweet, pleasant flavor, free of astringency and of great nutritional value, are impregnated, evenly at room temperature, with an aqueous solution of magnesium bicarbonate or a mixture of products, whose mutual reaction generates the aforementioned bicarbonate, said impregnation being able to be carried out, the whole fruits being, chopped or crushed and the duration being 30 to 60 minutes. (Machine-translation by Google Translate, not legally binding)