PROCESS FOR MANUFACTURING BISCUITS

摘要

A high-protein, low-carbohydrate, low-fat bar is produced by kneading A. A MELT OF EDIBLE FAT AND LECITHIN OR A VEGETABLE PHOSPHATIDE WITH B. A FOOD POWDER HAVING PROTEIN CONTENT OF AT LEAST 60% BY WEIGHT BASED ON SOLIDS AND A CARBOHYDRATE CONTENT OF 5 TO 35% BY WEIGHT BASED ON SOLID CONTENT AND ADDITIVES, TO RENDER THE RESULTANT MIXTURE THIXOTROPICALLY FLOWABLE AND HOMOGENEOUS. The resultant mixture is shaped into a bar and solidifies on standing.