Reduced fat pies and methods of preparing the pies
US5208060A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 4, 1992 |
| Grant date | May 4, 1993 |
| Priority date | — |
| Expiry date | Mar 4, 2012 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/165
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A pie product (pie dough or pie crust) containing a reduced amount of fat. The pie product contains a hard vegetable fat, and a softer fat. A method of preparing the pie product includes the steps of: PA0 (a) preparing a cohesive mass comprising flour, a first-stage fat, and water wherein the first-stage fat is a vegetable fat having a Wiley melting point below 110.degree. F. and a Solid Fat Index at 70.degree. F. and less than or equal to 49, preferably in the range of 20-49; and PA0 (b) adding a second stage fat to the mass obtained in step (b) in order to obtain a dough, wherein the second-stage fat is a vegetable fat having a Wiley melting point below 115.degree. F. and a Solid Fat Index at 70.degree. F. in the range of 20 to 73 and wherein fat B is added in a molten state.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.