Savory snack product

#The present invention concerns a savory snack product, which is shelf stable.

#A shelf stable non-savory snack is already known and launched on the market. This product is made from a sweet biscuit sponge and a sweet cream filling. This snack has a very high amount of sugar and/or other carbohydrates: this addition is necessary to stabilize the snacks by the reduction of the aw value and keep it moist and elastic in texture. Also, a sandwich type product with a shelf life of six months exists. It is made from crispbread and a savory filling which is practically free of water. The aw value of the crispbread and the savory fat filling is well below 0.60 and thus the product is very dry and crisp. Other water-in-oil emulsions, like margarine can be stored for several months, but usually under refrigerated conditions and not in combination with a dough.

#Thus, there is a need for a savory snack which can be kept at room temperature during at least six months, which has a reduced content of sugar or other carbohydrates and which has a very moist and elastic texture. The present invention satisfies this need.

#The following description of the specification is illustrated by the following non-limiting example.

#A dough is prepared from a composition of 7% flour, 8% corn starch, 8% whey powder, 10% Pumpernickel, 5% glycerine, 9% glucose syrup, 6% fat, 35% whole egg, the remaining being water and other minor ingredients. The dough is whipped to 80% overrun, is made into sheets and baked at 220° C. during 6 min.

#The filling is prepared from an aqueous phase comprising 25% maltodextrine, 2% sugar, 5.5% tomato extract, 11% water and minor ingredients like salt, aroma, lactic acid to have 50% of the composition. The other 50% are the fat phase comprising 49.5% of palm oil and an emulsifier. As said above, the fat is melted and mixed with the emulsifier and said fat phase is emulsified with the aqueous phase and whipped to an overrun of 50%.