| 摘要 |
A crisp breakfast cereal comprises dried fruit in an envelope of dried cooked cereal shreds. The dried fruit, of 15-30 per cent water content, is exemplified by raisins, prunes, dried apples, apricots, bananas, cherries, dates, figs, loganberries, nectarines, peaches and pears; it is preferably in the form of a paste, and may contain sucrose, dextrose syrup, corn syrup, or honey. The shreds are vermicular products from grains such as wheat, maize, rice, oats and rye, and may contain soya flour. The dried fruit is enclosed, preferably centrally, in an envelope of moist cooked cereal shreds, and the shreds are then dried at 175-350 DEG F.; in making biscuits, deposits of the dried fruit are placed on a bed of half the number of shred layers to be used in forming the biscuit, the remaining shred layers are superimposed, and the layers are cut, between the deposits of fruit, to the required size. The outer layers of the shreds may be toasted at 400-550 DEG F. |
