초록 ▼

A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility, with the ends closed or open, stuffed with more or less fluid cream with or without grains and fruit, po

A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility, with the ends closed or open, stuffed with more or less fluid cream with or without grains and fruit, possibly covered with chocolate and grains of various kinds. A process is also provided for the production of the confectionary product described above, involving the high temperature extrusion cooking of said biscuit, as well as subsequent operational phases for completing the product.

대표청구항 ▼

Confectionary product comprising an extruded cooked biscuit having a moisture content not over 8% in a continuous substantially tubular shape, filled with cream, said product having a crispy/creamy organoleptic effect, said product having been obtained by passing a mixture of a yeastless starch-cont

Confectionary product comprising an extruded cooked biscuit having a moisture content not over 8% in a continuous substantially tubular shape, filled with cream, said product having a crispy/creamy organoleptic effect, said product having been obtained by passing a mixture of a yeastless starch-containing biscuit composition through an extruder at a high temperature of between 85°and 110°C., said extruder having a die, said die having a difference in pressure between the inside and the outside of said die thereby providing said biscuit of substantially tubular shape with a high degree of crispness at moisture contents of 6-8%, said biscuit having a high degree of digestibility due to at least 80% gelatinization of the starch in composition due to said high temperature of said mixture, said extruder having means for and providing an opening in said biscuit during extrusion, thereafter filling said opened biscuit with a cream filling while simultaneously cooling said extruding biscuit, and subsequently closing said opening.