Shelf-stable multi-textured cookies
US4961941A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 27, 1989 |
| Grant date | Oct 9, 1990 |
| Priority date | — |
| Expiry date | Mar 27, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/80
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cookie dough. The casing dough comprises a humectant in an amount greater than 25% by weight, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness to the inner portion of the cookie. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.