Functional Food Composition comprising a Mass with coconut (11.3 - 12 wt%), calcium caseinate or Ovalbumin (17.3% to 18%), inulin, soluble Chicory Inulin or oligofructose (7 or raftilosa8 - 8.5%) mixture of microcrystalline Cellulose and sodium Carboxymethylcellulose (3.0 - 3.2%), Water (29.3 - 30.5%), Seeds (1.0 - 1.2%), NUTS (4.0 - 4.5%) and Cinnamon, Ginger, Turmeric And bitter Cocoa (0.25 to 0.30%) and a bathroom of chocolate or Cocoa Bitter Cocoa Butter or Oil.It also refers to the process of manufacture of the Food Composition without Cooking or stages of high temperature to denature the ingredients.Includes hydrate Cellulose, inulin and calcium caseinate with water, grinding the seeds and nuts and mix with Cinnamon. This Mass will be molded and bathed in coverage.
