Patent ID: 7867537

Claim:
A method for making a snack having an expanded, crispy, textured coating comprising: a. tumbling an edible core material in a belt coater having a solid ingredient feed, and a separate aqueous liquid ingredient feed, b. supplying an aqueous component to the belt coater through the aqueous liquid ingredient feed, c. separately and simultaneously supplying a preblended dry mixture to the belt coater through the solid ingredient feed, d. alternately separately applying said aqueous component from the liquid ingredient feed, and said preblended dry mixture from the solid ingredient feed onto the tumbling edible core material in said belt coater to form a dough coating on the edible core material, said preblended dry mixture comprising about 10% by weight to about 60% by weight of a pregelatinized waxy starch, about 10% by weight to about 70% by weight of a wheat flour component, and about 2% by weight to about 30% by weight of a raw potato starch which is not chemically modified, said percentages being based upon the weight of said preblended dry mixture, e. heating the dough-coated core material to substantially reduce the moisture content of the dough and to substantially expand the dough, and f. cooling the expanded dough-coated core material to obtain individual pieces having a core material coated or encased in an expanded, cellular coating which has a crispy, texture.