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US 2004/0071832 A1Published application
External coating composition for toaster pastries and other pastry products
AssigneeAdvanced Food Technologies, Inc.
InventorsCheree L. B. Stevens, Robert O. Roskam
Life of this patent
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Abstract
A toaster pastry at least partially coated with a clear coating that provides an at least partial moisture barrier on the surface of the toaster pastry.
Claims42
A composition comprising:
- a pastry product at least partially coated with a substantially clear coating composition comprising a starch component wherein the composition provides at least a partial moisture barrier on the toaster pastry product.
A composition comprising:
- a pastry substrate at least partially coated with a coating composition comprising:
- from about 20% to about 100% starch component;
- from about 5% to about 75% of a dextrin;
- from about 0% to about 10% of a leavening system;
- from about 0% to about 30% of a sweetener;
- and
- from about 0% to about 3% of a stabilizer;
- wherein the clear coating composition provides at least a partial moisture barrier on the pastry product.
5 more elements
A method for making a composition comprising:
- providing a toaster pastry product and a clear coating composition comprising a starch component, a film-forming agent, a leavening system, a sweetener, and a stabilizer;
- at least partially coating the toaster pastry product with the clear coating composition;
- thermally processing the pastry product;
- and
- wherein the clear coating composition forms a moisture barrier on the pastry product upon thermal processing.
2 more elements
A composition comprising:
- a toaster pastry derived at least in part from wheat at least partially coated with a clear coating slurry comprising from about 40% to about 60% wheat starch, from about 20% to about 40% dextrin, from about 0.5% to about 2.5% sodium acid pyrophosphate, from about 0.5% to about 2.5% sodium bicarbonate, from about 10% to about 20% granulated sugar, and from about 0% to about 3% stabilizer, wherein the clear coating forms a substantially clear, at least partial moisture barrier on the surface of the toaster pastry upon thermal processing.
Dependencies are inferred from the claim text.