Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1999-02-03
2000-10-31
Brouillette, Gabrielle
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426128, 426241, 426275, 426496, 426549, A21D 1000
Patent
active
061398853
ABSTRACT:
A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a bread so that the bread has a water content of from 17% to 22% less than a water content of the dough, and then the bread, after advantageously being allowed to rest for from 1 day to 7 days at a temperature of 4.degree. C. to 10.degree. C., is sliced, to provide a slice or slices having at least one crumb surface which then is toasted and after which, a food composition topping, which may be in an amount, by weight based upon the composite product weight, of from 50% to 75%, is placed upon the toasted crumb surface, and then the composite product obtained is packaged and refrigerated or frozen. Further advantageously, a composition of fat is spread on the toasted surface before the placing of the food composition topping to provide a product which has a fat composition layer between the topping and the toasted surface, and the topping may have, by weight, a water content of from 40% to 80%.
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Jouanneau Herve
Popot Jacques
Tharrault Jean-Fran.cedilla.ois
Brouillette Gabrielle
Mai Hao
Nestec S.A.
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