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Individual
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Individual
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Priority to ES8600809ApriorityCriticalpatent/ES2000818A6/en
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The process consists of extruding a mixt. of 84.5-60% flour, 2-5% cocoa, 7.5-15% sugar, 3-10% starch, 3-10% milk and blowing agent, water and salt in less amounts, with simultaneous application of heat and pressure, followed by cooking at around 400 deg.C for a short period. Two variants of the prod. are obtained as thin slices which are superimposed in pairs with an intermediate chocolate layer.
Uncooked dough product, process for increasing the horizontal dimensions of a baked dough product, water-based icing for an uncooked dough product, process for preparing a baked dough product, and dough product cooked