Process for preparing an edible laminated dough and edible lamin

Details Process for preparing an edible laminated dough and edible lamin Process for preparing an edible laminated dough and edible lamin

1997-02-03

2000-08-08

Scheiner, Laurie

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426506, 426572, 426573, 426574, 426576, 426578, 426656, A21D 800

Patent

active

060998873

ABSTRACT:
Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion

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patent: 4956193 (1990-09-01), Cain
patent: 4971826 (1990-11-01), Kato et al.
patent: 4986992 (1991-01-01), Glaros
patent: 5190776 (1993-03-01), Baumann
patent: 5384142 (1995-01-01), Henson
patent: 5403610 (1995-04-01), Murphy et al.
patent: 5424088 (1995-06-01), Christianson et al.
patent: 5480662 (1996-01-01), Boode-Boissevain et al.
patent: 5501869 (1996-03-01), Buliga et al.

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