FIELD: food-processing industry, in particular, confectioneries and snacks made from cereal product and chocolate.
SUBSTANCE: food product contains frangible center formed as swelled extrudate dried to relative moisture content of 2-12%. Food product is prepared from bread hardtack ground to 20-200 micron sized particles, and corn flour, with weight part of bread hardtack particles constituting 90-75%. Center is coated with chocolate casing which is applied in pelleting drum. Center to chocolate casing weight ratio is 1:1-1:9 with size of center making 5-20 mm.
EFFECT: wider range of snack products.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FOODSTUFF PRODUCTION METHOD | 2006 |
|
RU2323575C1 |
| FOOD PRODUCT | 2004 |
|
RU2269900C1 |
| COMPOSITION FOR PRODUCTION OF CORN EXTRUDED DRY TOAST-LIKE PRODUCT | 2004 |
|
RU2268616C2 |
| COMPOSITION FOR BAKED GOODS PASTE PREPARATION | 2006 |
|
RU2323574C2 |
| COMPOUND FOR GRAIN EXTRUDED PRODUCT SUCH AS BREAD CRISPS | 2006 |
|
RU2333672C1 |
| COMPOUND FOR PRODUCTION OF GRAIN EXTRUDED PRODUCT SUCH AS WHEAT CRISPS | 2009 |
|
RU2422047C2 |
| PRODUCTION LINE FOR EXTRUDED BULGED ITEM SUCH AS BREAD CRISPS | 2007 |
|
RU2333671C1 |
| HARDTACK PREPARING METHOD | 2003 |
|
RU2248127C1 |
| EXTRUDED PRODUCT PREPARING LINE | 2003 |
|
RU2259152C1 |
| DEVICE FOR CROSS-CUTTING OF PRODUCT LAYERS | 2005 |
|
RU2326576C2 |
