| 摘要 |
Specially conceived to use as filling an essentially granular material, like for example cereals or dried fruits duly ground, the biscuit is structured based on two layers of biscuit proper, one upper (1) and another lower (2), which are sealed to each other on all their perimeter (3) configuring a closed pocket which holds in its interior the granular product (4), which is thereby duly retained, hidden from the exterior, with a clear differentiation of flavours between the two types of basic products which form part of the biscuit as a whole. To obtain it a continuous band of biscuit dough proper is produced, of pre-established width and undefined length, on which longitudinal strips of the essentially granular material are deposited, and on this material in turn a second continuous band of biscuit dough is deposited, this multi-layer body undergoing a stage of longitudinal cutting and another of transversal cutting, to obtain the units or biscuits (18). <IMAGE> |
