Flavored flatbread
AssigneeCargill, Incorporated
InventorsJonathan Mark Griebel, Paraluman B. Guillermo, Olivia Rose Vogt
Life of this patent
Estimating the term…
Abstract
Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread. An egg containing liquid mixture is applied to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per square cm linear surface area of the docked cooked flatbread to provide a coated flatbread. The coated flatbread is cooked to provide a cooked flavored flatbread. Flavored flatbreads are also described.
Claims17
A method for making a flavored flatbread comprising:
- providing a cooked flatbread having first and second major surfaces and a thickness of from about 1 to about 10 mm and a density of from about 0.1 to about 0.5 g/cm3;
- docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread;
- applying an egg containing liquid mixture to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per cm2 linear surface area of the docked cooked flatbread to provide a coated flatbread;
- and
- cooking the coated flatbread to provide a cooked flavored flatbread.
Dependencies are inferred from the claim text.