SHELF-STABLE SNACK BAR WITH CRUST AND FILLING

A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60 - 0.90 and the...

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Bibliographische Detailangaben
Hauptverfasser:	HALLIDAY, EILEEN MARY, MARTIN, ROBERT JOSEPH, DALLY, VERNETTA LORENA, BRANDER, RITA WILMA, COLEMAN, EDWARD CHARLES, STUBBLEFIELD, TWYLA P, ZANIEWSKI, TODD ALAN, CALE, KENNETH WILLIAM
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60 - 0.90 and the filling has a milk fat content of less than 10%. La présente concerne une collation de longue conservation ayant une croûte et une garniture crémeuse rappelant le gâteau au fromage. La croûte entoure le fond et les côtés longitudinaux de la barre. La garniture est exposée sur sa surface supérieure. La garniture et la croûte sont formulées pour avoir chacun une activité de l'eau de 0,60 à 0,90 et la garniture a une teneur en matière grasse du lait de moins de 10 %.