BLACKERY BAKERY 2.0: INNOVATION IMSTATEMENTS IN TRADITIONAL MAKING. (Q2026693): Difference between revisions

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(‎Changed label, description and/or aliases in de, and other parts: Adding German translations)
(‎Changed label, description and/or aliases in es, and other parts: Adding Spanish translations)
label / eslabel / es
 
PANADERÍA FABBRI 2.0: MEJORA DE LA INNOVACIÓN EN LA ELABORACIÓN DE PASTELERÍA TRADICIONAL.
Property / summary
 
PANADERÍA FABBRI 2.0: MEJORA DE LA INNOVACIÓN EN LA ELABORACIÓN DE PASTELERÍA TRADICIONAL. (Spanish)
Property / summary: PANADERÍA FABBRI 2.0: MEJORA DE LA INNOVACIÓN EN LA ELABORACIÓN DE PASTELERÍA TRADICIONAL. (Spanish) / rank
 
Normal rank
Property / summary: PANADERÍA FABBRI 2.0: MEJORA DE LA INNOVACIÓN EN LA ELABORACIÓN DE PASTELERÍA TRADICIONAL. (Spanish) / qualifier
 
point in time: 24 January 2022
Timestamp+2022-01-24T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0

Revision as of 21:44, 24 January 2022

Project Q2026693 in Italy
Language Label Description Also known as
English
BLACKERY BAKERY 2.0: INNOVATION IMSTATEMENTS IN TRADITIONAL MAKING.
Project Q2026693 in Italy

    Statements

    country
    Italy
    0 references
    EU contribution
    57,929.35 Euro
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    budget
    115,858.7 Euro
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    co-financing rate
    50.0 percent
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    start time
    19 January 2017
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    expected end time
    31 December 2018
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    beneficiary name (string)
    PASTICCERIA FABBRI SNC DI LAZZARETTI SABRINA & LOMBARDINI ENDRIO
    0 references
    beneficiary
    Q279784
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    coordinate location

    44°5'33.04"N, 12°23'56.87"E
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    summary
    FABBRI BAKERY 2.0: INNOVATION IMPROVEMENTS IN TRADITIONAL PASTRY MAKING. (Italian)
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    BLACKERY BAKERY 2.0: INNOVATION IMSTATEMENTS IN TRADITIONAL MAKING. (English)
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    BOULANGERIE FABBRI 2.0: AMÉLIORATION DE L’INNOVATION DANS LA PÂTISSERIE TRADITIONNELLE. (French)
    point in time
    14 December 2021
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    FABBRI BAKKERIJ 2.0: INNOVATIEVERBETERINGEN IN DE TRADITIONELE BANKETBAKKERIJ. (Dutch)
    point in time
    23 December 2021
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    FABBRI BÄCKEREI 2.0: INNOVATIONSVERBESSERUNGEN BEI DER TRADITIONELLEN KONDITOREIHERSTELLUNG. (German)
    point in time
    24 December 2021
    0 references
    PANADERÍA FABBRI 2.0: MEJORA DE LA INNOVACIÓN EN LA ELABORACIÓN DE PASTELERÍA TRADICIONAL. (Spanish)
    point in time
    24 January 2022
    0 references

    Identifiers

    Italian Unique Project Code
    E37H16001590007
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