CPC A21D 2/366 (2013.01) [A21D 2/165 (2013.01); A21D 2/181 (2013.01); A21D 2/364 (2013.01); A23L 7/126 (2016.08); A23L 19/05 (2016.08); A23L 19/10 (2016.08); A23V 2002/00 (2013.01)] | 14 Claims |
1. A method of making a baked savory food composition, the method comprising:
forming a loosely agglomerated mass by combining:
(i) an inclusion component comprising one or more expanded inclusions in an amount of about 5 to 15% by weight of the loosely agglomerated mass;
(ii) a shredded component comprising shredded root vegetable, the shredded component included in an amount of about 20% to about 50% by weight of the loosely agglomerated mass; and
(iii) a binder component comprising flour, water, oil, and added sugar, the binder component comprising no more than 30% of the flour by weight of the loosely agglomerated mass, no more than about 20% water by weight of the loosely agglomerated mass, no more than about 15% of the oil by weight of the loosely agglomerated mass, and no more than about 20% of the added sugar by weight of the loosely agglomerated mass;
shaping at least a portion of the loosely agglomerated mass to form a shaped agglomerated mass; and
baking the shaped agglomerated mass to a moisture content of about 4% or less by weight of the baked savory food composition.
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