Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
a technology applied in the field of confectionery products made of protein and carbohydrate materials present in a relative weight ratio higher than 1
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example 2
[0087] An uncoated bar was prepared following the mixing and extrusion procedures given in Example 1, except that the bar was not enrobed with a coating. Bars were extruded at a weight of 37.5 grams, giving bars containing 15 grams of protein and 11.4 grams of carbohydrate, of which 5.7 grams was fully available and 5.7 grams was the poorly digestible polydextrose.
example 3
[0088] The bar of Example 2 was coated with 6 grams of an enrobing mixture prepared from 55 grams powdered sugar ("Icing Sugar"), 20 grams calcium caseinate (Farbest 200*) and 25 grams water, giving a bar of 43.5 grams weight with 16.1 grams protein and 14.7 grams carbohydrate, of which 5.7 grams was the poorly digestible polydextrose.
example 4
[0089] A coated bar was prepared following the mixing and extrusion procedures given in Example 1, except that the core of the bar was prepared to the following formulation:
4 CHOCOLATE-ORANGE BAR: Weight per Weight per Ingredient: mix in kg: mix in lbs: Soy Protein PP 710* 95.45 210.00 FARBEST 290* 79.54 175.00 Cocoa powder 11.82 26.00 Chocolate flavour 2.27 5.00 Orange oil 0.68 1.50 Solution 186.82 411.00 Water (up to) 10.45 23.00 TOTAL BATCH WEIGHT: + / - 387.03 + / - 851.50 Coating + / - 68.22 + / - 150.00 CORE WEIGHT: 33.0 g, range 32.0-34.0 g FINISHED BAR: 38.9 g + / - 3%
[0090] Finished bars contained 15 grams protein and 12.7 grams carbohydrate, of which 7.5 grams was fully available and 4.7 grams was the poorly digestible polydextrose.
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