NEW PASTRY AND / OR BISCUITRY PRODUCT, IN PARTICULAR THE MACARON TYPE AND METHOD OF MANUFACTURING THE SAME

摘要

The present invention relates to new pastry products and / or biscuits. BR/ These products are in particular of the macaroon type and they are characterized in that their sweetening materials comprise a crystallization resistant sugar which contains a significant proportion of fructose, in a proportion such that it ensures the conservation of satisfactory organoleptic properties some products. BR/ Application in pastry and biscuits.