IE44160L - Biscuit or biscuit filling - Google Patents

Biscuit or biscuit filling

Info

Publication number
IE44160L
IE44160L IE761798A IE179876A IE44160L IE 44160 L IE44160 L IE 44160L IE 761798 A IE761798 A IE 761798A IE 179876 A IE179876 A IE 179876A IE 44160 L IE44160 L IE 44160L
Authority
IE
Ireland
Prior art keywords
biscuit
filling
casein
protein
whey
Prior art date
Application number
IE761798A
Other versions
IE44160B1 (en
Original Assignee
Unicliffe 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 Unicliffe Ltd filed Critical Unicliffe Ltd
Publication of IE44160L publication Critical patent/IE44160L/en
Publication of IE44160B1 publication Critical patent/IE44160B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1486742 High protein biscuit and filling UNICLIFFE Ltd 11 Aug,1976 [14 Aug 1975] 33848/75 Heading A2B A biscuit or biscuit filling contains casein and whey protein to provide at least 70% of the total protein of the biscuit or filling which has a total protein content of 55 gms per 1000 calories. The casein and whey protein are preferably co-precipitated from skimmed milk, in which the ratio of casein to whey is 12:1 to 4:1. The biscuits are made by blending the ingredients with sufficient water to form a dough and baking to form individual biscuits. [GB1486742A]
IE1798/76A 1975-08-14 1976-08-13 Improvements in biscuits and biscuit fillings IE44160B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB33848/75A GB1486742A (en) 1975-08-14 1975-08-14 Biscuits and biscuit fillings

Publications (2)

Publication Number Publication Date
IE44160L true IE44160L (en) 1977-02-14
IE44160B1 IE44160B1 (en) 1981-08-26

Family

ID=10358241

Family Applications (1)

Application Number Title Priority Date Filing Date
IE1798/76A IE44160B1 (en) 1975-08-14 1976-08-13 Improvements in biscuits and biscuit fillings

Country Status (3)

Country Link
AU (1) AU501937B2 (en)
GB (1) GB1486742A (en)
IE (1) IE44160B1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2116171A1 (en) * 1993-03-25 1994-09-26 Joaquin Castro Lugay Low density no fat baked product and method for making
FR2912878A1 (en) * 2007-02-26 2008-08-29 Aromatica Soc Par Actions Simp High protein food composition, useful as salt and sweet composition, comprises proteins comprising milk protein and soy protein, lipid comprising vegetable oils, lactose as carbohydrate, vitamins and minerals, and flavoring compounds

Also Published As

Publication number Publication date
IE44160B1 (en) 1981-08-26
AU501937B2 (en) 1979-07-05
AU1680176A (en) 1978-02-16
GB1486742A (en) 1977-09-21

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