We claim:
1. A memory system comprising:
at least one bank of memory;
a memory controller;
a buffer; and
a buffer controller, wherein
said memory controller controls the at least one bank of memory;
said buffer contains a plurality of buffer entries, each buffer entry including an address portion and a data portion; and
said address portion including an address referencing a plurality of memory locations in said at least one bank of memory and said data portion including a first portion of the data stored in the said plurality of memory locations.
2. The memory system as claimed in claim 1 where said address portion references a row in said at least one bank of memory.
3. The memory system as claimed in claim 1 where the buffer includes a comparator to compare said address portion of each buffer entry to an incoming requested address to said at least one bank of memory.
4. The memory system as claimed in claim 1 where each buffer entry further includes a marker to indicate whether said buffer entry has been recently accessed.
5. A method of retrieving data from a memory system, said method comprising:
(a) receiving a read request for data contents of a memory location;
(b) searching a first memory block for a portion of said data contents;
(c) substantially simultaneously with step (b), accessing a second memory block;
(d) in the event that said portion of said data contents is stored in said first memory block, retrieving said portion from said first memory while substantially simultaneously retrieving a remaining portion of said data contents from said second memory block; and
(e) in the event that said portion of said data contents is not stored in said first memory block, retrieving said portion and said remaining portion of said data contents from said second memory block.
6. The method as claimed in claim 5 further including the following step:
(f) if said portion of said data contents is not stored in said first memory block, storing said portion of said retrieved data contents in said first memory block.
7. The method as claimed in claim 6 wherein said portion of said retrieved data contents replaces an entry in said first memory block.
8. The method as claimed in claim 6 wherein if a request to write data to a memory location is received, said data is written to said second memory block and a portion of said data is written to said first memory block.
9. The method as claimed in claim 8 wherein said portion of said written data replaces an entry in said first memory block.
10. The method as claimed in claim 9 wherein said data is written concurrently to both said first memory block and said second memory block.
11. The method as claimed in claim 5 wherein an entry in said first memory block that has been recently accessed is marked accordingly.
12. The method as claimed in claim 9 wherein an entry in said first memory block that has been recently accessed is marked accordingly and said portion of said written data replaces an entry other than a marked entry in said first memory block.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
What is claimed is:
1. A sugar wafer batter comprising:
(i) a grain component comprising wheat flour and cereal grits in an amount sufficient to be baked into a crisp wafer; a sugar additive comprising sucrose, a reducing sugar, or a mixture thereof in an amount sufficient to provide a sweet taste to the wafer; and water in an amount sufficient to form a batter; or
(ii) a grain component comprising wheat flour in an amount sufficient to be baked into a crisp wafer; a sugar additive comprising sucrose and a reducing sugar in an amount sufficient to provide a sweet taste to the wafer; and water in an amount sufficient to form a batter.
2. The sugar wafer batter of claim 1, wherein the grain component contains cereal grits and the ratio of wheat flour to cereal grits is from 10:90 to 80:20.
3. The sugar wafer batter of claim 2, wherein cereal grits are corn grits, maize grits, wheat grits, oat grits, rice grits, or a combination thereof.
4. The sugar wafer batter of claim 1, wherein the water is present in an amount of from 100 to 160 parts by weight per 100 parts by weight of the grain component.
5. The sugar wafer batter of claim 1, wherein the sugar additive is present in an amount of from 50 to 100 parts by weight per 100 parts by weight of the grain component.
6. The sugar wafer batter of claim 1, wherein the sugar additive contains a reducing sugar and the reducing sugar is fructose, glucose, glucose syrup, dextrose, corn syrup, invert sugar, a fruit juice containing a reducing sugars, honey, or a mixture thereof.
7. The sugar wafer batter of claim 1, wherein the sugar additive contains a reducing sugar and the ratio of sucrose to reducing sugar is from 85:15 to 20:80.
8. A process for preparing a sugar wafer comprising baking the sugar wafer batter of claim 1 for 0.5 to 2 minutes at a temperature of from 140 C. to 180 C. to form a sugar wafer.
9. A sugar wafer comprising fat, wheat flour, cereal grits, sucrose, and water, wherein the combination of fat, wheat flour, cereal grits, sucrose, and water account for at least 95 percent by weight of the sugar wafer; the amount of water in the sugar wafer is from about 0.5% to 6% by weight based on the weight of the sugar wafer; the sucrose is present in an amount of from 50 to 100 parts by weight per 100 parts by weight of the wheat flour and cereal grits; and the ratio of wheat flour to cereal grits to is from 10:90 to 80:20.
10. The sugar wafer according of claim 9, further comprising one or more of milk, cream, milk powder, whole egg, egg powder, soya flour, salt, lecithin, vanilla crystals, or a raising agent.
11. The sugar wafer of claim 10, wherein 15 percent to 80 percent of the sucrose is replaced with a reducing sugar.
12. The sugar wafer according of claim 11, further comprising one or more of milk, cream, milk powder, whole egg, egg powder, soya flour, salt, lecithin, vanilla crystals, or a raising agent.
13. A sugar wafer comprising fat, wheat flour, sucrose, a reducing sugar, and water, wherein the combination of fat, wheat flour, sucrose, a reducing sugar, and water account for at least 95 percent by weight of the sugar wafer; the amount of water in the sugar wafer is from about 0.5% to 6% by weight based on the weight of the sugar wafer; the sucrose and reducing sugar are present in an amount of from 50 to 100 parts by weight per 100 parts by weight of the wheat flour; and the ratio of sucrose to reducing sugar is from 85:15 to 20:80.
14. The sugar wafer according of claim 13, further comprising one or more of milk, cream, milk powder, whole egg, egg powder, soya flour, salt, lecithin, vanilla crystals, or a raising agent.
15. A confectionery product comprising the sugar wafer of claim 9 and a second confectionery material having a water activity below 0.5, wherein the second confectionery material is in direct contact with the sugar wafer.
16. A confectionery product comprising the sugar wafer of claim 11 and a second confectionery material having a water activity below 0.5, wherein the second confectionery material is in direct contact with the sugar wafer.
17. A confectionery product comprising the sugar wafer of claim 13 and a second confectionery material having a water activity below 0.5, wherein the second confectionery material is in direct contact with the sugar wafer.
18. A confectionery product comprising the sugar wafer of claim 9, a second confectionery material, and a moisture barrier between the sugar wafer and the second confectionery material.
19. A confectionery product comprising the sugar wafer of claim 11, a second confectionery material, and a moisture barrier between the sugar wafer and the second confectionery material.
20. A confectionery product comprising the sugar wafer of claim 13, a second confectionery material, and a moisture barrier between the sugar wafer and the second confectionery material.