LOW FAT, LOW DENSITY MULTIGRAIN BISCUIT

摘要

The present invention relates to a low fat, low density multigrain biscuit. Embedded into this biscuit is a low density, multigrain cereal topping. The topped biscuit is prepared from a foam batter. The topping is combined with and embedded into the foam batter prior to baking. This ensures a shelf-stable, wholesome final topped biscuit product. The present invention further relates to a process for preparing such a topped low fat, low density topped biscuit product.