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GB1124150A - Baked product - Google Patents

Baked product

Info

Publication number
GB1124150A
GB1124150A GB55613/66A GB5561366A GB1124150A GB 1124150 A GB1124150 A GB 1124150A GB 55613/66 A GB55613/66 A GB 55613/66A GB 5561366 A GB5561366 A GB 5561366A GB 1124150 A GB1124150 A GB 1124150A
Authority
GB
United Kingdom
Prior art keywords
filling
crust
product
moisture content
humectant
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB55613/66A
Inventor
Rudolph Karl Scharschmidt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Foods Corp
Original Assignee
General Foods Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by General Foods Corp filed Critical General Foods Corp
Priority to GB55613/66A priority Critical patent/GB1124150A/en
Publication of GB1124150A publication Critical patent/GB1124150A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A baked fruit-filled dough product, which may be packaged in a moisture-proof package, comprises a continuous dough crust which is derived from a raw dough containing 8-25% fat, 1-10% humectant, 4-16% sucrose, 45-60% flour, 0.5-2.0% leavening, 0-7% non-fat milk solids, 0-4% active dry yeast, and 0-1.5% salt, the product having been baked preferably at 300-425 DEG F. for 20-6 minutes and dried such that the crust has a moisture content of 10-25% by weight of the crust, the filling has a moisture content of 10-25% by weight of the filling, the product having an average moisture content of 13-25%, and the filling comprising 0-8% humectant and 4-25% apple powder in addition to the fruit ingredients. Suitable humectants include glycerine, sorbitol, and corn syrup.
GB55613/66A 1966-12-12 1966-12-12 Baked product Expired GB1124150A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB55613/66A GB1124150A (en) 1966-12-12 1966-12-12 Baked product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB55613/66A GB1124150A (en) 1966-12-12 1966-12-12 Baked product

Publications (1)

Publication Number Publication Date
GB1124150A true GB1124150A (en) 1968-08-21

Family

ID=10474407

Family Applications (1)

Application Number Title Priority Date Filing Date
GB55613/66A Expired GB1124150A (en) 1966-12-12 1966-12-12 Baked product

Country Status (1)

Country Link
GB (1) GB1124150A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2592278A1 (en) * 1985-12-26 1987-07-03 Nabisco Brands Sa CAKE OR BISCUIT FOOD PRODUCT HAVING TIME-STABLE TEXTURE PROPERTIES AND MANUFACTURING METHOD THEREOF
EP0372596A3 (en) * 1988-11-07 1990-08-01 The Procter & Gamble Company Cookies made with low aw fibercontaining fillings
WO1995011599A1 (en) * 1993-10-29 1995-05-04 United Biscuits (Uk) Limited Snack product comprising a dough envelope and a filling based on crumbs, fat and starch
FR2829674A1 (en) * 2001-09-14 2003-03-21 Stephane Debeunne DIRTY FOOD PRODUCT AT INTERMEDIATE HUMIDITY STORED AT ROOM TEMPERATURE
CN110754499A (en) * 2019-11-18 2020-02-07 陕西吕食春秋食品有限公司 Apple crisp and preparation method thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2592278A1 (en) * 1985-12-26 1987-07-03 Nabisco Brands Sa CAKE OR BISCUIT FOOD PRODUCT HAVING TIME-STABLE TEXTURE PROPERTIES AND MANUFACTURING METHOD THEREOF
EP0230830A3 (en) * 1985-12-26 1987-09-30 Nabisco Brands France S.A. Foodstuff in cake or biscuit form, with timestable texture properties, and process for its preparation
EP0372596A3 (en) * 1988-11-07 1990-08-01 The Procter & Gamble Company Cookies made with low aw fibercontaining fillings
WO1995011599A1 (en) * 1993-10-29 1995-05-04 United Biscuits (Uk) Limited Snack product comprising a dough envelope and a filling based on crumbs, fat and starch
GB2298120A (en) * 1993-10-29 1996-08-28 United Biscuits Ltd Snack product comprising a dough envelope and a filling based on crumbs fat and starch
GB2298120B (en) * 1993-10-29 1997-07-16 United Biscuits Ltd Improvements in and relating to snack products
FR2829674A1 (en) * 2001-09-14 2003-03-21 Stephane Debeunne DIRTY FOOD PRODUCT AT INTERMEDIATE HUMIDITY STORED AT ROOM TEMPERATURE
WO2003024232A1 (en) * 2001-09-14 2003-03-27 Debeunne Stephane Salted intermediate-moisture food product preserved at room temperature
CN110754499A (en) * 2019-11-18 2020-02-07 陕西吕食春秋食品有限公司 Apple crisp and preparation method thereof

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