Shaped baked goods
AssigneeMars, Incorporated
InventorsKenneth Beasley, Shelley Ordiales, Alexandria Strudwick, Brandon Jahner, Amy Dombroski
Life of this patent
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Abstract
Methods are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the methods can include providing a dough comprising a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The dough may be formed by passing the dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.
Claims20
A method of making a shaped baked good, said method comprising:
- preparing a dough including a starch, a fat and a sugar, wherein said dough has a moisture content before baking of from about 8% to about 15% w/w by weight of the shaped baked good;
- shaping said dough into a webbed sheet comprising shaped dough regions, the shaped dough regions consisting of dough;
- wherein said shaping comprises inducing or forcing the dough into opposing cavities so that the shaped dough regions have an upper region above the webbed sheet and a lower region below the webbed sheet and wherein the upper and lower regions are substantially symmetric about a plane of the webbed sheet.
A method of making a baked good, said method including:
- forming a dough including:
- a high melting point fat;
- and
- a granular sugar,
- wherein said high melting point fat and said granular sugar are present in a weight ratio of about 1:1;
- forming said dough into a webbed sheet comprising shaped dough regions, the shaped dough regions consisting of dough, by inducing or forcing the dough into opposing cavities so that the shaped dough regions have an upper region above the webbed sheet and a lower region below the webbed sheet;
- and
- baking said dough to form a baked good, wherein said baked good is substantially symmetric about the plane of the webbed sheet after said baking.
A method of making a shaped baked good, said method comprising:
- preparing a dough including a starch, a fat and a sugar, wherein said dough has a moisture content before baking of from about 8% to about 15% w/w by weight of the shaped baked good;
- shaping said dough into a plurality of shaped dough regions consisting of dough joined by a webbed sheet wherein said shaping comprises inducing or forcing the dough into opposing cavities so that the dough assumes the shape of the cavities and wherein the opposing cavities are not brought fully into contact during said forcing or inducing to form a webbed sheet of dough extending between the plurality of shaped dough regions formed by the upper and lower cavities.
Dependencies are inferred from the claim text.