bakery product, composition of an anhydrous mixture, composition of a concentrated anhydrous mixture, process for preparing a bakery product and use of a composition of an anhydrous mixture or a composition of a concentrated anhydrous mixture

摘要

The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt % of proteins, more than 6 wt % of fibres and 18-35 wt % of inclusions having an average size of at least 2 mm.