Dough rolling process for laminated cookies
AssigneeThe Procter & Gamble Company
InventorsJohn G. DuVall, Charles E. Kirby, Suzanne L. Hardie
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Abstract
A process for making cookies intended to simulate typical drop cookies from a plurality of laminated doughs, wherein the appearance and quality of the cookies is desirably improved by rolling the cut laminate preforms prior to baking to prevent any formation of thin, crisp edges upon baking, and to control the visibility of morsels such as flavored chips.
Claims32
A process for making an improved crumb-continuous cookie having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture from a plurality of cookie doughs, comprising the steps of:
- (a) forming a laminate cookie preform from the doughs, wherein said dough providing a storage-stable chewy texture is within said dough providing a storage-stable crisp texture;
- (b) rolling the preform on a support means within a closed-top cavity of generally circular shape, said cavity moving about a predetermined axis of rotation, whereby said laminated dough preform is caused to rotate about the interior surfaces of said cavity, to substantially uniformly enrobe at least one dough within an outer layer of at least one distinct dough;
- (c) smearing the outer dough by the rolling step to permit some morsels contained in the enrobed dough to be partially exposed through the outer layer of dough;
- and
- (d) baking the rolled preform to yield a baked cookie.
Dependencies are inferred from the claim text.