VELEZ ARGUMEDO, Catalina Maria,FERNANDEZ GOMEZ, Sofia Leticia,DE LA PENA LAVALLE, Beatriz Elena
申请号：
EP20160780620
公开号：
EP3282862(A4)
申请日:
2016.04.13
申请国别(地区):
欧洲专利局
年份:
2018
代理人:
摘要：
A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.
