A procedure for making a food product includes preparing a first mixture of dry ingredients including vitamins, proteins and additives； preparing a second mixture of liquid ingredients including water and a monosaccharide； preparing a third mixture in which a fat component is melted and is mixed with an emulsifier and a flavoring agent； preparing a fourth coating mixture that is solid at room temperature and includes fat components, vitamins, emulsifiers, and preservatives. The fourth coating mixture is melted to make a coating bath and the first, second and third mixtures are mixed to obtain a dough. The fourth coating mixture is poured over the mixture of the first, second and third mixtures.
