Multi-texture confectionery product
AssigneeSociete des Produits Nestle S.A.
InventorsAndrés Ricardo Rosende Rodríguez, Jennifer Ramirez, Jaime Henriquez, Juan Rubilar
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Abstract
The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.
Claims16
A cookie precursor comprising a first dough, wherein the first dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below, and the weight ratio of particle sugar to sugar alcohol is 4.6 or below, further comprising a second dough, and wherein the first dough is entirely encompassed by the second dough.
A cookie comprising particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below,
- the cookie further comprising a first portion of baked dough and a second portion of baked dough, wherein the first portion of baked good comprises the particle sugar, the sugar syrup and the sugar alcohol.
Dependencies are inferred from the claim text.