Back to results
US 10,537,111 B2Granted
Multi-layered food product and method for forming
AssigneeArlington Valley Farms LLC
InventorsPeter Jacobson, Marc De Longree
Life of this patent
Estimating the term…
Abstract
A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.
Claims23
A method for forming a multi-layered food product comprising:
- providing a yeast dough;
- providing a filling, said filling having a different composition from said yeast dough;
- forming an encrusted intermediate product by encrusting said filling with said yeast dough so that said filling is at least partially encapsulated by said yeast dough;
- at least partially proofing said yeast dough of said encrusted intermediate product to form a proofed encrusted intermediate product;
- at least partially baking said proofed encrusted intermediate product in a first baking container;
- removing said at least partially baked proofed encrusted intermediate product from said first baking container;
- providing a leavened batter, said leavened batter having a different composition from said yeast dough and said filling, said leavened batter includes chemical leavening agent, said leavened batter prior to being baked is a pourable batter;
- at least partially encapsulating said at least partially baked proofed encrusted intermediate product with said leavened batter to form said multi-layered food product;
- baking said multi-layered food product in a second baking container, said baked leavened batter layer forming a soft cake or quick bread-like layer over said yeast dough;
- removing said baked multi-layered food product from said second baking container.
7 more elements
A method for forming a multi-layered food product comprising:
- providing a yeast dough;
- providing a filling, said filling having a different composition from said yeast dough;
- forming an encrusted intermediate product by encrusting said filling with said yeast dough so that said filling is at least partially encapsulated by said yeast dough;
- proofing said yeast dough of said encrusted intermediate product to form a proofed encrusted intermediate product;
- at least partially baking said proofed encrusted intermediate product in a first baking container;
- removing said at least partially baked proofed encrusted intermediate product from said first baking container;
- providing a leavened batter, said leavened batter having a different composition from said yeast dough and said filling;
- at least partially encapsulating said at least partially baked proofed encrusted intermediate product with said leavened batter to form said multi-layered food product, said step including
- i. inserting a first amount of said leavened batter into said second baking container;
- ii. placing said at least partially baked proofed encrusted intermediate product into said second baking container so that said at least partially baked proofed encrusted intermediate product is located atop said first amount of said leavened batter;
- iii. depositing a second amount of said leavened batter into said second baking container so that said leavened batter substantially or completely envelops said at least partially baked proofed encrusted intermediate product;
- baking said multi-layered food product in a second baking container, said step of baking including heating said second baking container for a time and at a temperature sufficient to bake said multi-layered food product;
- and,
- removing said baked multi-layered food product from said second baking container.
11 more elements
Dependencies are inferred from the claim text.