Method and dough compositions for making shelf-stable soft or chewy cookies
US5223292A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jul 26, 1988 |
| Grant date | Jun 29, 1993 |
| Priority date | — |
| Expiry date | Jul 26, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/37
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.