GB1106882A - Improvements in or relating to dietary biscuits - Google Patents

Improvements in or relating to dietary biscuits

Info

Publication number
GB1106882A
GB1106882A GB9220/66A GB922066A GB1106882A GB 1106882 A GB1106882 A GB 1106882A GB 9220/66 A GB9220/66 A GB 9220/66A GB 922066 A GB922066 A GB 922066A GB 1106882 A GB1106882 A GB 1106882A
Authority
GB
United Kingdom
Prior art keywords
relating
cream
biscuit
biscuits
dietary
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB9220/66A
Inventor
Robert Foster Weir
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novartis Pharmaceuticals UK Ltd
Original Assignee
Sandoz Products Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sandoz Products Ltd filed Critical Sandoz Products Ltd
Priority to GB9220/66A priority Critical patent/GB1106882A/en
Publication of GB1106882A publication Critical patent/GB1106882A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Abstract

A cream sandwich biscuit, useful as a slimming aid, comprises a cream layer, being a dispersion in a cream base, for example a fat, of minerals, vitamins, and proteins, contained in a baked shell incorporating guar gum, but otherwise of conventional composition. The biscuit may be provided with a chocolate coating or covering.
GB9220/66A 1966-03-02 1966-03-02 Improvements in or relating to dietary biscuits Expired GB1106882A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB9220/66A GB1106882A (en) 1966-03-02 1966-03-02 Improvements in or relating to dietary biscuits

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9220/66A GB1106882A (en) 1966-03-02 1966-03-02 Improvements in or relating to dietary biscuits

Publications (1)

Publication Number Publication Date
GB1106882A true GB1106882A (en) 1968-03-20

Family

ID=9867736

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9220/66A Expired GB1106882A (en) 1966-03-02 1966-03-02 Improvements in or relating to dietary biscuits

Country Status (1)

Country Link
GB (1) GB1106882A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2948359A1 (en) * 1978-12-01 1980-06-12 Nestle Sa PERMANENT BAKED GOODS WITH HIGH PROTEIN CONTENT AND METHOD FOR THEIR PRODUCTION
US4576932A (en) * 1983-01-11 1986-03-18 Also Laboratori S.A.S. Dietary supplement and method
EP1393631A1 (en) * 2002-08-30 2004-03-03 Kraft Foods R & D, Inc. Crunchy wafer product
WO2006016170A2 (en) * 2004-08-13 2006-02-16 Nutraceuticals Limited Premixes, flour enriched with same, mineral supplemented foodstuff and methods of manufacture thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2948359A1 (en) * 1978-12-01 1980-06-12 Nestle Sa PERMANENT BAKED GOODS WITH HIGH PROTEIN CONTENT AND METHOD FOR THEIR PRODUCTION
US4576932A (en) * 1983-01-11 1986-03-18 Also Laboratori S.A.S. Dietary supplement and method
EP1393631A1 (en) * 2002-08-30 2004-03-03 Kraft Foods R & D, Inc. Crunchy wafer product
WO2006016170A2 (en) * 2004-08-13 2006-02-16 Nutraceuticals Limited Premixes, flour enriched with same, mineral supplemented foodstuff and methods of manufacture thereof
WO2006016170A3 (en) * 2004-08-13 2006-04-13 Nutraceuticals Ltd Premixes, flour enriched with same, mineral supplemented foodstuff and methods of manufacture thereof

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