Procedure for the production of a rich food in proteins. (Machine-translation by Google Translate, not legally binding)

摘要

Process for the production of a food rich in proteins, characterized in that in a first stage a homogeneous mass containing water is prepared, which contains at least 15% by weight of proteins derived from milk, at least 1% by weight of proteins derivatives of eggs, at least 10% by weight of lipids and at least 30% by weight of carbohydrates, with at least half of the carbohydrates derived from milk; in a second stage, this mass is agitated vigorously in order to introduce air into it; and, in a third stage, this dough is heated up to a temperature between 140 and 180º c, and is maintained at this temperature for the time necessary to obtain a spongy product with an external crust. (Machine-translation by Google Translate, not legally binding)