# US 2016/0353754 A1 · Shaped baked goods > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2016/0353754 A1 - Document ID: US20160353754A1 - Status: Published application - Kind: A1 - Application number: 15/243,586 - Filed: 2016-08-22 - Published: 2016-12-08 - Earliest claimed: 2012-02-01 - Assignees: Mars, Incorporated - Applicants: Mars, Incorporated - Inventors: Kenneth Beasley; Shelley Ordiales; Alexandria Strudwick; Brandon Jahner; Amy Dombroski - Web page: https://patentgrep.com/patent/US20160353754A1 ## CPC - A21D 13/24: coated after baking - A21C 11/04: with cutting and embossing rollers or drums {(A21C11/106 takes precedence)} - A21C 11/10: combined with cutting apparatus {(A21C11/004 takes precedence)} - A21D 2/181: {Sugars or sugar alcohols (honey A21D2/34)} - A21D 2/186: {Starches; Derivatives thereof} - A21D 8/06: Baking processes - A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain - A21D 13/04: Products made from materials other than rye or wheat flour - A21D 13/045: from leguminous plants - A21D 13/047: from cereals other than rye or wheat, e.g. rice - A21D 13/062: with modified sugar content; Sugar-free products - A21D 13/068: with modified fat content; Fat-free products - A21D 13/40: Products characterised by the type, form or use - A21D 13/80: Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies - B30B 11/16: using pocketed rollers, e.g. two co-operating pocketed rollers - B30B 15/308: {in a continuous manner, e.g. for roller presses, screw extrusion presses} - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A21C: MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH - B30B: PRESSES IN GENERAL (producing ultra-high pressure or ultra-high pressure and high temperature to effect modifications of a substance, e.g. for making artificial diamonds B01J3/00 ){(compressing means for refuse receptacles B65F1/1405)} ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The method of claim 1, wherein said dough has a moisture content from about 9% to about 11% by weight. ### Claim 3 (depends on 2) The method of claim 2, wherein said dough is in granular form prior to shaping. ### Claim 4 (depends on 1) The method of claim 1, wherein the opposing cavities are provided on a pair of rollers. ### Claim 5 (depends on 1) The method of claim 1, wherein said dough has a moisture content from about 11% to about 14% by weight. ### Claim 6 (depends on 5) The method of claim 5, wherein said dough is sheeted prior to shaping. ### Claim 7 (depends on 6) The method of claim 6, wherein the sheeted dough is cooled prior to shaping. ### Claim 8 (depends on 1) The method of claim 1, wherein said sugar has a particle size range from about 400 microns to about 2000 microns. ### Claim 9 (depends on 4) The method of claim 4, wherein one or more of said rollers are cooled to a temperature of from about 0° C. to about −20° C. ### Claim 10 (depends on 1) The method of claim 1, wherein each of said opposing cavities has a shape selected from the group consisting of a portion of an ellipsoid, a portion of an ovoid, a portion of a rounded shape, a portion of a lentil, or a portion of a sphere. ### Claim 11 (depends on 4) The method of claim 4, further comprising baking the webbed sheet wherein the baking and shaping occur at the same time. ### Claim 12 (depends on 11) The method of claim 11, wherein the rollers are heated to a temperature of at least 150° C. ### Claim 13 (depends on 4) The method of claim 4, further comprising selecting opposing rollers having cavities of different heights so that the shaped dough regions are asymmetric about the webbed sheet. ### Claim 14 (depends on 1) The method of claim 1, wherein said webbed sheet is received on a conveyor belt, wherein said conveyer belt has depressions to generally conform to the shape of the shaped dough regions. ### Claim 15 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. ### Claim 16 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. ### Claim 17 (depends on 16) The method of claim 16, wherein said dough is in granular form prior to shaping. ### Claim 18 (depends on 16) The method of claim 16, wherein the opposing cavities are provided on a pair of rollers. ### Claim 19 (depends on 16) The method of claim 16, wherein one or more of said rollers are cooled to a temperature of from about 0° C. to about −20° C. ### Claim 20 (depends on 16) The method of claim 16, wherein each of said opposing cavities has a shape selected from the group consisting of a portion of an ellipsoid, a portion of an ovoid, a portion of a rounded shape, a portion of a lentil, or a portion of a sphere.