Method for preparing a baked dough food product

Details Method for preparing a baked dough food product Method for preparing a baked dough food product

1995-12-22

1998-05-26

Tran, Lien

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

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

426 92, 426138, 426275, 426496, 426549, A21D 1300

Patent

active

057561370

ABSTRACT:
In the method for forming a dough food product a layer of dough is disposed upon a surface. A filling ingredient is disposed upon a first region of the layer of dough. A second region of the layer of dough is folded over the first region to cover the filling ingredient and form a pocket enclosing the filling ingredient. The pocket has an external folded edge formed by the folded layer of dough and a plurality of unsealed external edges. Seals are formed around the filling ingredient by sealingly joining the first and second regions along the external unsealed edges. The maximum fat content of the filling ingredient is selected in order to substantially eliminate breaking of the seals. The pocket can include a plurality of filling ingredient servings that can be individually sealed to form a plurality of subpockets.

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