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Biscuit type product with lipid barrier coating

 

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Coating of hydrophilic cereal based product with a lipid fat barrier
Many cereal-based products require a barrier film to prevent migration of water from the environment into the product or vice versa. It applies wherever a product is immersed or in contact with a mass of a high water activity or conversely when a product should not loose too much of its humidity in a period of time

Prevents moisture absorption

è Up Flow process : Cereal particles are formed, cooked and toasted in an oven and cooled to a specified temperature.

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