| 摘要 |
A bakery product comprises filling sandwiched between two e.g. biscuits, cookies, waffles or other baked wares (hereafter biscuits), in which the filling (3) is a stable, prefabricated layer. Preferred features: The filling (3) is bonded to the biscuits (1, 2). It is a flat chocolate or fat-containing mass. It is caramel, cheese, jelly, and/or marmalade. Its side surfaces (4) are plane and visible. They slant downwardly inwards at 4 degrees to the vertical. Additional bonding materials (5, 6) are introduced, which may be identical to the filling. They occupy recesses made in the upper and lower surfaces of the filling. Recesses are formed by edge regions of the filling. No additional materials are used for bonding, instead, parts of the filling itself are used. These may be edge- or raised parts of the filling. Filling side surfaces are flush with those of the biscuits or are set back to the side or edge regions. Weights of filling and biscuit are about the same. |
