Process and dough composition for producing multi-textured cooki

Details Process and dough composition for producing multi-textured cooki Process and dough composition for producing multi-textured cooki

1985-10-10

1989-06-20

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, 426560, 426601, A21D 1300

Patent

active

048408034

ABSTRACT:
In multi-textured cookies having a soft and moist center containing a humectant and a firm outer layer, the outer layer contains a hard vegetable fat having a solid fat index of at least 40 percent at 70.degree. F.

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