Process for producing baked bread crumb product and baked bread crumb product
OwnerDirk Meininghausinventor
Life of this patent
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Abstract
A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an intermediate product, and then roasting the intermediate product. A baked bread crumbs product includes a mixture of bread crumbs and sugar baked together forming a baked mixture, and a mixture of vegetable fat and the baked mixture forming an intermediate product, the intermediate product being roasted and having a reddish-brown coloration characteristic of frying.
Claims16
A process for producing a baked bread crumb product, which comprises:
- baking bread crumbs with sugar to form a baked mixture;
- subsequently mixing vegetable fat with the baked mixture to form an intermediate product;
- and
- roasting the intermediate product to produce a coloration characteristic of frying.
A process for producing a baked bread crumb product, which comprises:
- baking bread crumbs with sugar to form a baked mixture;
- subsequently mixing vegetable fat with the baked mixture to form an intermediate product;
- and
- roasting the intermediate product for between 10 and 30 minutes at between 140° C. and 180° C.
A process for producing a baked bread crumb product, which comprises:
- baking bread crumbs with sugar to form a baked mixture, the sugar content being between 2 and 6 percent by weight of the amount of the bread crumbs;
- subsequently mixing vegetable fat with the baked mixture to form an intermediate product;
- and
- roasting the intermediate product for between 10 and 30 minutes at between 140° C. and 180° C.
A process for producing a baked bread crumb product, which comprises:
- baking bread crumbs with sugar for between 25 and 50 minutes at between 215° C. and 245° C. to form a baked mixture;
- subsequently mixing vegetable fat with the baked mixture to form an intermediate product;
- and
- roasting the intermediate product for between 10 and 30 minutes at between 140° C. and 180° C.
A process for producing a baked bread crumb product, which comprises:
- baking bread crumbs with sugar to form a baked mixture;
- subsequently mixing vegetable fat with the baked mixture to form an intermediate product, the vegetable fat content being between 14 and 23 percent by weight of the baked mixture;
- and
- roasting the intermediate product for between 10 and 30 minutes at between 140° C. and 180° C.
Dependencies are inferred from the claim text.