Puff pastry biscuit for refrigerated or frozen food product
AssigneeNestec S.A.
InventorsJean-Francois Tence, Ana Miskovic, Sylvie Penet
Life of this patent
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Abstract
A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The biscuit is baked between two heated surfaces so as to prevent the development of the puff dough, and it is coated with a composition, in particular a fatty composition, which serves as a moisture barrier. This biscuit serves as an inclusion or an annex in a composite frozen cake that has at least one layer of the preceding biscuit included in a mass of cream and in which the layers of biscuit are separated from each other by layers of cream.
Claims12
A process for manufacturing a dough biscuit, which comprises:
- preparing a strip of puff dough comprising an amount of sugar sufficient to facilitate laminating by reducing dough elasticity, and having a thickness of at most 2 mm;
- baking the puff dough strip for 10 to 30 mm at 170-220° C. between two heated surfaces so as to prevent development of a puff dough during baking and to impart crunchiness to the baked dough;
- and
- coating at least one surface of the baked dough strip with a composition that is solid but melts rapidly in a person's mouth and serves as a moisture barrier.
Dependencies are inferred from the claim text.