Improved snack product and method for its manufacture

• Main Authors: CLARK, DAVID NIGEL, CLOW, ANDREW EDWARD CRISPIAN, MCCARTNEY, CLARE JENNIFER, SIDANI, RAMZI SUHAM
• Format: Patent
• Language: English; French; German
• Published: 23.07.2014
• Subjects: BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING BAKED ARTICLES MADE FROM DOUGH; HUMAN NECESSITIES; MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A fabricated snack product has a tubular body comprising a perimeter wall defining the perimeter of the tubular body, the perimeter wall having an inner surface and an outer surface, wherein both the inner surface and the outer surface have a plurality of parallel ridges and troughs whereby the perimeter wall is of corrugated configuration, and wherein the snack product has a bulk density of at least 100g per litre, the snack product having a moisture content of not more than 3% by weight. The snack product is obtainable using a process comprising extrusion and cooking. The product has attractive appearance and texture and is obtainable with reduced blistering/blowing on cooking.