Process for forming a filled torroidal bagel product

Details Process for forming a filled torroidal bagel product Process for forming a filled torroidal bagel product

1996-02-20

1998-08-18

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 19, 426 62, 426283, 426284, 426499, 426502, 426514, 426549, 425319, A21D 1300

Patent

active

057956030

ABSTRACT:
A process of making a filled bagel dough product and the product formed thereby. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or imitation cream cheese provided within the bagel dough shell. More particularly, a method and device by which a conventional bagel making apparatus as found in most bagel shops can be adapted to making filled, rolled bagel dough products. The invention further concerns a bagel which, in addition to being improved in flavor and texture, can be produced with much less baking time than a conventional solid bagel.

REFERENCES:
patent: 3433182 (1969-03-01), Thompson
patent: 5236724 (1993-08-01), Burger
patent: 5281120 (1994-01-01), Morikawa et al.
patent: 5290577 (1994-03-01), Tashiro
patent: 5312633 (1994-05-01), Schwartz

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