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US 12,660,828 B2Granted
Frozen confection shaped bakery item compositions
AssigneeMagnum Icc US, LLC
InventorAntonio De Simone
Life of this patent
Estimating the term…
Abstract
A frozen confection shaped bakery item dough composition comprising: from 10.0 wt % to 30.0 wt % water; from 5.0 wt % to 35.0 wt % sugar; from 4.0 wt % to 25.0 wt % fat; and, from 35.0 wt % to 60.0 wt % flour. A frozen confection shaped bakery item prepared from the frozen confection shaped bakery item dough composition and a process for its preparation.
Claims7
A process for the preparation of a frozen confection shaped bakery item comprising the steps of:
- a. mixing a frozen confection shaped bakery item dough composition comprising:
- from 16.0 wt % to 25.0 wt % water;
- from 5.0 wt % to 35.0 wt % sugar;
- from 8.6 wt % to 25.0 wt % fat;
- and,
- from 40.0 wt % to 48.0 wt % flour,
- and wherein the composition comprises a ratio of weight percent fat to flour of
- from 0.2:1 to 0.45:1 and sugar to flour of from 0.1:1 to 0.7:1, and with the proviso
- that the composition does not comprise egg yolk, lecithin or mixtures thereof;
- b. baking the dough composition of step a into a product;
- and,
- c. shaping the product of step b into the frozen confection shaped bakery item.
9 more elements
Dependencies are inferred from the claim text.