Frito-lay North America, Inc.

Pierre Faa

Eugenio Bortone

Jorge C Morales-Alvarez

Ajay Rajeshwar Bhaskar

Deepali Palta

Stefan K Baier

Chien-Seng Hwang

Richard Lai

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Micropellets of fine particle nutrients in snack food products

Methods of incorporating micropellets of fine particle nutrients into snack food products

Micropellets of fine particle nutrients and methods of incorporating same into snack food products

The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

Production of multi-grain, whole-grain, soft and crunchy sheeted snacks

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Frisco, TX, United States of America

Pierre Faa