A CEREAL BASED COOKIE AND A METHOD FOR MANUFACTURING.

摘要

A COOKIE IS DESCRIBED THAT IS FREE OF FATS ADDED AND INCLUDES 36 TO 90% OF WEIGHT OF CEREALS AND OF 7 TO 28% OF WEIGHT OF SUGAR BINDER. THE COOKIE IS MADE BY BAKING AND MOLDING OF SELECTED CEREALS AND COPOS AND MIXING OF THE COPOS WITH THE SUGAR BINDER. FINALLY, THE BINDING BINDING MASS IS FORMED, OBTAINED WITH A HUMIDITY CONTENT OF 15-30%.