| 摘要 |
Production of a food product comprises mixing a base excluding gelatin and containing water and at least 40 wt.% sugar, 1-15 wt.% dry egg white extract, 0.1-8 wt.% milk and/or vegetable protein containing 0.1-3 wt.% modified dairy protein with a base of fatty material and flour, such that the cooked product has a fat content of preferably 10-40 wt.% to give a raw dough and cooking. |
