Confectionary product and process for producing the same

Claim 2

Confectionary product comprising an extruded cooked biscuit having a moisture content not over 8% in a continuous substantially tubular shape, filled with cream, said product having a crispy/creamy organoleptic effect, said product having been obtained by passing a mixture of a yeastless starch-containing biscuit composition through an extruder at a high temperature of between 85° and 110° C., said extruder having a die, said die having a difference in pressure between the inside and the outside of said die thereby providing said biscuit of substantially tubular shape with a high degree of crispness at moisture contents of 6-8%, said biscuit having a high degree of digestibility due to at least 80% gelatinization of the starch in composition due to said high temperature of said mixture, said extruder having means for and providing an opening in said biscuit during extrusion, thereafter filling said opened biscuit with a cream filling while simultaneously cooling said extruding biscuit, and subsequently closing said opening.

Claim 3

Confectionary product according to claim 1, wherein said biscuit is extruded in a single piece in said substantially tubular shape.

Claim 4

Confectionary product according to claim 1, wherein said biscuit is extruded in at least two separate and distinct elements which can be joined together so as to obtain said substantially tubular shape.

Claim 5

Confectionary product according to claim 1, wherein said biscuit filled with said cream has the ends open.

Claim 6

Confectionary product according to claim 1, wherein said biscuit filled with said cream is closed at the ends.

Claim 7

Confectionary product according to claim 1, wherein said biscuit filled with said cream is covered with layers of chocolate and grains of cereal, oleaginous seeds, dried and/or candied fruit.

Claim 8

Confectionary product according to claim 1, wherein said cream filling said biscuit is of a doughy, creamy or fluid consistency at room temperature, with or without grains.

Claim 9

Process for producing a confectionary product, comprising the steps of: continuously extruding through a suitable die a yeastless, starch-containing biscuit mixture at a temperature of between 85° and 110° C. to cook said mixture while making it plastic and malleable, placing a cream filling in said biscuit through a suitable opening which is made while said biscuit is passing through said die or obtained by cutting means at the outlet of the die and simultaneously cooking; said filled biscuit, closing said opening and closing or not the ends of the filled biscuits as they continue to be carried forward under tension; and cutting the filled biscuit confection into individual pieces.

Claim 10

Process for producing a confectionary product, comprising the steps of: continuously extruding through a suitable die a yeastless, starch-containing biscuit mixture at a temperature of between 85° and 110° C. to cook said mixture while making it plastic and malleable, placing a cream filling in said biscuit through a suitable opening which is made while said biscuit is passing through said die or obtained by cutting means at the outlet of the die and simultaneously cooking; said filled biscuit, closing said opening and closing or not the ends of the filled biscuits as they continue to be carried forward under tension; and cutting the filled biscuit confection into individual pieces.

Claim 11

Process according to claim 8, further comprising the step of putting a surface covering on each individual piece of product with successive layers of chocolate and grains.

Claim 12

A confectionary product according to claim 1 wherein the biscuit is made from a composition consisting essentiallly of ______________________________________ % ______________________________________ flour 50-75 sugar 5-30 fats/oils 2-7 powdered egg 2-7 powdered milk 2-7 powdered malt 2-5 salt 1-2 flavours as needed water as needed ______________________________________ the moisture content of the final product ranging from 2-8%.