Processes and dough compositions for producing cookies containin

Details Processes and dough compositions for producing cookies containin Processes and dough compositions for producing cookies containin

1987-08-07

1990-01-16

Golian, Joseph

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426549, 426606, A21D 800, A21D 1300

Patent

active

048942464

ABSTRACT:
A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.

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Kleinert, "Studies on the Formulation of Fat Bloom and Methods of Delaying It," Rev. Inter. Chocotat, vol. 16, pp. 345-368. (1961).

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