초록 ▼

A confectionary bar is disclosed that contains a natural fruit center which is encapsulated in a layer of caramel. This caramel layer has an embedded layer of nuts. This combination of a natural fruit center encapsulated in caramel having embedded nuts is then enrobed in a compound coating, usually

A confectionary bar is disclosed that contains a natural fruit center which is encapsulated in a layer of caramel. This caramel layer has an embedded layer of nuts. This combination of a natural fruit center encapsulated in caramel having embedded nuts is then enrobed in a compound coating, usually a chocolate-flavored compound coating. The confectionery bar should have a water activity level of less than about 0.50 at 25°C. The natural fruit portion of the confectionery bar should have a water activity level of less than 0.65 at 25°C.

대표청구항 ▼

A fruit-containing confectionery product that has a water activity level of less than about 0.50 comprising a high solids content fruit core having a water activity level of less than about 0.65; said fruit core being encapsulated in a barrier caramel layer having a water activity level of less than

A fruit-containing confectionery product that has a water activity level of less than about 0.50 comprising a high solids content fruit core having a water activity level of less than about 0.65; said fruit core being encapsulated in a barrier caramel layer having a water activity level of less than about 0.50; nuts being embedded in said barrier caramel layer, and the foregoing being enrobed in a coating which covers said nuts and caramel.