| 摘要 |
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 10 5 cfu/g, preferably 10 6 cfu/g, more preferably 10 7 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log 10 per month. It also relates to a method for producing the food product. |
