Cold formed food bars containing fragile baked inclusions

Details Cold formed food bars containing fragile baked inclusions Cold formed food bars containing fragile baked inclusions

2006-04-18

2006-04-18

Tran, Lien (Department: 1761)

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

C426S103000, C426S285000, C426S660000

Reexamination Certificate

active

07029714

ABSTRACT:
Relatively large (for example: ¼ inch × ¼ inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in addition to cookie pieces comprises sugar and filler fat, and optional ingredients such as puffed wheat, puffed rice and nuts, is formed by rolling the mixed ingredients into a slab, slicing the slab into ropes, cutting the ropes into conveniently sized pieces and finally enrobing with a chocolate or chocolate compound.

REFERENCES:
patent: 6592915 (2003-07-01), Froseth et al.
patent: 6676982 (2004-01-01), Mody
Sherry Lewis, Excellent no Bake Cookie/Candy Collection, 2001.
Bakery Fats, American Soybean Association, 1997, pp. 2, 17-20, 28-31, 49, 50.

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