Partially baked croissant and pastry and method of manufacture

Details Partially baked croissant and pastry and method of manufacture Partially baked croissant and pastry and method of manufacture

1988-11-10

1991-01-22

Czasa, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426556, 426524, A21D 1300

Patent

active

049869922

ABSTRACT:
A partially baked, laminated dough product such as a croissant or a pastry is made by heating the dough product preferably in an impingement oven to a temperature of about 200.degree. F. to about 210.degree. F. and then immediately freezing the partially baked dough product preferably in a co-current liquid nitrogen freezer so as to prevent a collapse of the partially baked dough product.

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patent: 4788067 (1988-11-01), Seneau
patent: 4842876 (1989-06-01), Anderson et al.

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