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publicationDate 2006-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2006093721-A1
titleOfInvention French cruller products and methods of making same
abstract French crullers comprising at least about 10% egg yolk and at least about 15% starch are further provided with a flavoring such as chocolate, vanilla, fruits, cocoa and combinations thereof. These crullers, with or without the flavoring can be formed as cruller globules by extruding the dough through orifices in a plunger.
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