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Download The Best Download Links of the week. JAVA.Stepmania.Portable-3.0.1.rar.html [DKiT Download].The present invention relates to a food product and, more particularly, to a process for preparing a food product that is fried in a high temperature oil and preferably a coating that may be applied to the food product.
Those familiar with the art will recognize that a variety of different snack food products are manufactured. Food products that are generally referred to as french fried snacks may be manufactured with bread dough as the basic dough material. The bread dough is usually shaped and then deep-fried in an oil bath. The french fried snacks are then completely dried. However, in some cases, the dough may be partially dried at the time of frying and then partially dried again during the drying process.
It is known to add various coatings to a food product. For example, U.S. Pat. No. 3,872,023 discloses a coating of peanut oil in which a natural or synthetic oil is absorbed in a coagulant.
It has also been suggested to provide a food product that has a cooling oil coating formed by partially freezing a conventional oil to provide a powder coating. The powder coating is then applied to the food product. However, the powder coating technique is applicable only to products that are coated during a substantial period of freezing.
It has also been suggested in the art to prepare a food product by coating a liquid batter with a powdered dry mix of a starch and a water-soluble film forming agent. The batter is mixed with the powdered dry mix and then applied to a preformed food product. See, for example, U.S. Pat. No. 3,867,181.
However, french fried potato products have been prepared from a batter that is baked. The baked french fried potato products do not absorb any oil. Accordingly, these products do not have a coating and they do not have the crunch that is characteristic of a french fried potato product.[Healthy mouth survey in children of the district of Celje].
Epidemiology of dental caries in children is the most important goal of caries control in the Czech Republic. The aim of the study was to determine the dental caries prevalence in elementary school children in the district of Celje. All 8- and 9-year-old school children were invited to participate in the study. Oral examinations, medical and dental histories were recorded. The dec
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