Bakery products for use with e.g. milk instead of known cereals - prepd. by baking in hot air spherical bodies made from pref. yeast-free dough contg. proteins

摘要

Pref. spherical, seam-free bakery prods. having a dia. of 10-20 mm. are produced by baking pref. in hot air (not in a boiling fat) spheres formed pref. from a yeast-free dough contg. egg-white. The surface of these prods. is relatively impermeable to air and moisture. The prod. has relatively coarse pores decreasing from the inner towards the surface. The moisture content is below 1%. This prod. can also be used for coating other food prods., (e.g. chocolate or cream). These prods. are pref. used as additives for e.g. milk or fruit juices instead of the known cereals. They are not excessively fatty, as they contain only the moderate quantity of fat contained in the dough. They are not imbried with liqs. and, hence, they float on the surface and remain crisp.