Process for producing bakery product having layered structure
AssigneeAsahi Denka Kogyo Kabushiki Kaisha
InventorsIwao Moriya, Masayuki Sugie, Masayoshi Iwasaki, Junichiro Sakata
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Abstract
A process for producing a bakery product having a layered structure, wherein a roll-in fat which has a good spreadability at a temperature of 10.degree. C. or above and rapidly hardens at a temperature lower than 10.degree. C. in used and the rolling-in operation is effected at a temperature of the fat of 10.degree. C. or above while the final sheeting is effected at a dough temperature lower than 10.degree. C.
Claims4
A process for producing a bakery product having a layered structure, which comprises combining dough and a roll-in fat which has a good spreadability at a temperature of 10.degree. C. or above and rapidly hardens at a temperature lower than 10.degree. C., said combining being performed at a temperature of 10.degree. C. or above, and sheeting said combined dough and fat at a dough temperature lower than 10.degree. C.
Dependencies are inferred from the claim text.