Improvements in or relating to food products

摘要

A process of making a snack product comprises preparing a flowable batter comprising not less than 20% by weight cereal flour and not more than 15% by weight sugar, based on the total batter weight excluding water. The batter has a viscosity at 20°C of from 20 to 80 Pa sec. A portion of batter is placed onto a lower plate of curved configuration. An upper plate of a configuration generally conforming to that of the lower plate is applied to an upper surface of the batter. The batter is cooked for a period of time and the cooked snack product 1 is then removed from the plate. Oil or flavouring may then be applied to the cooked pieces. The cooked product 1 is a snack having a non-planar configuration, a dry toughness in the range of 20-250Kg sec, and a wet toughness in the range of from 0-20 kg sec.