| 摘要 |
Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt% moisture 25 to 90 wt% of a bakery compatible fat, which fat displays a (Crystal-5 value of at least 40 % and a ratio of (Crystal-5: N20) of at least 0.55 0 to 80 wt% of a sugar 0 to 70 wt% of a filler while the flakes have a size of 0.05 mm to 2.5 cm. |
