DUAL TEXTURE COLD FORM PROTEIN BAR
A food product bar ( 10 ) includes a first layer ( 20 ) comprising a conglomerate of edible particles ( 22 a, 22 b, 22 c ), the first layer ( 20 ) having a protein concentration of at least 20% by weight, and a second layer ( 30 ) covering the first layer ( 20 ) and comprising a nougat ( 32 ), the second layer ( 30 ) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar ( 10 ) is at least 25% by weight.
1 . A food product bar ( 10 ) comprising:
a first layer ( 20 ) comprising a conglomerate of edible particles ( 22 a , 22 b , 22 c ), the first layer ( 20 ) having a protein concentration of at least 20% by weight; and
a second layer ( 30 ) covering the first layer ( 20 ) and comprising a nougat ( 32 ), the second layer ( 30 ) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar ( 10 ) is at least 25% by weight.
2 . The food product bar ( 10 ) of claim 1 , wherein each of the first layer ( 20 ) and the second layer ( 30 ) are exposed.
3 . The food product bar ( 10 ) of claim 1 , wherein the first layer ( 20 ) is continuously formed from a first end of the food product bar ( 10 ) to a second end of the food product bar ( 10 ), and the second layer ( 30 ) includes a plurality of partitions ( 38 ) spaced from the first end to the second end.
4 . The food product bar ( 10 ) of claim 3 , wherein the partitions ( 38 ) are slices through an entire thickness of the second layer ( 30 ).
5 . The food product bar ( 10 ) of claim 1 , wherein the first layer ( 20 ) consists essentially of rolled oats ( 22 a ), protein crisps ( 22 b ), almonds ( 22 c ), and binder syrup.
6 . The food product bar ( 10 ) of claim 1 , wherein the first layer ( 20 ) comprises:
rolled oats ( 22 a ) at a concentration of ranging from 5% to 10%, by weight;
protein crisps ( 22 b ) at a concentration ranging from 10% to 15%, by weight;
nuts ( 22 c ) at a concentration ranging from 40% to 44%, by weight; and
binder syrup at a concentration ranging from 31% to 45%, by weight.
7 . The food product bar ( 10 ) of claim 1 , further comprising a plurality additives ( 34 a , 34 b , 34 c ) deposited on the second layer ( 30 ).
8 . The food product bar ( 10 ) of claim 7 , wherein the additives ( 34 a , 34 b , 34 c ) include at least one of dried fruits, seeds, nuts.
9 . A food product bar ( 10 ) consisting of:
a first layer ( 20 ) comprising a conglomerate of edible particles ( 22 a , 22 b , 22 c ), the first layer ( 20 ) having a protein concentration of at least 20% by weight; and
a second layer ( 30 ) covering the first layer ( 20 ) and comprising a nougat ( 32 ), the second layer ( 30 ) having a protein concentration of at least 34% by weight, whereby a total protein concentration of the food product bar ( 10 ) is at least 25% by weight.
10 . The food product bar ( 10 ) of claim 9 , wherein the first layer ( 20 ) consists of:
rolled oats ( 22 a ) at a concentration of ranging from 5% to 10%, by weight;
protein crisps ( 22 b ) at a concentration ranging from 10% to 15%, by weight;
nuts ( 22 c ) at a concentration ranging from 40% to 44%, by weight; and
binder syrup at a concentration ranging from 31% to 45%, by weight.
11 . A method ( 100 ) of forming a food product bar ( 10 ), the method comprising:
mixing a first plurality of components ( 104 ) to form a first layer conglomerate having a plurality of edible particles ( 22 a , 22 b , 22 c ,), the first layer conglomerate having a concentration of protein of at least 20%, by weight;
mixing a second plurality of components ( 106 ) to form a second layer conglomerate including a nougat ( 32 ), the second layer conglomerate having a concentration of protein of at least 34%, by weight;
depositing a first amount of the first layer conglomerate ( 108 ) to form a first layer ( 20 ); and
depositing a second amount of the second layer conglomerate ( 110 ) atop the first layer ( 20 ) to form a stratified base slab ( 40 ) including the first layer ( 20 ), whereby the base slab ( 40 ) has a concentration of protein of at least 25%, by weight.
12 . The method of claim 11 , further comprising forming partitions ( 38 ) in the second layer ( 30 ).
13 . The method of claim 12 , wherein the partitions ( 38 ) are formed through an entire thickness of the second layer ( 30 ).
14 . The method of claim 11 , wherein each of the first layer ( 20 ) and the second layer ( 30 ) is cold-formed.
15 . The method of claim 11 , further comprising depositing an additive ( 112 ) to at least one of the first layer ( 20 ) and the second layer ( 30 ).
16 . The method of claim 11 , further comprising cutting the base slab ( 40 ) into a plurality of the food product bars ( 116 ), wherein each of the food product bars ( 10 ) includes the first layer ( 20 ) and the second layer ( 30 ).
17 . The method of claim 11 , wherein the first layer conglomerate comprises:
rolled oats ( 22 a ) at a concentration of ranging from 5% to 10%, by weight;
protein crisps ( 22 b ) at a concentration ranging from 10% to 15%, by weight;
nuts ( 22 c ) at a concentration ranging from 40% to 44%, by weight; and
binder syrup at a concentration ranging from 31% to 45%, by weight.
18 . The method of claim 11 , wherein the food product bar ( 10 ) is individually packaged.
19 . The method of claim 11 , wherein the first layer ( 20 ) and the second layer ( 30 ) are exposed.
20 . The method of claim 11 , wherein the second layer ( 30 ) includes light amber honey, hydrolyzed milk protein concentrate, hydrolyzed milk protein isolate, canola oil, almond butter, water, glycerin, milk protein isolate, flaxseed powder, oat fiber, and flour salt.