Process for producing bakery product having layered structure

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.

Patent

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Details

426502, 426601, 426604, A21D 1308

Patent

active

051806037

ABSTRACT:
A process for producing a bakery product having a layered structure, wherein a roll-in fat which has a good spreadability at a temperature of 10.degree. C. or above and rapidly hardens at a temperature lower than 10.degree. C. in used and the rolling-in operation is effected at a temperature of the fat of 10.degree. C. or above while the final sheeting is effected at a dough temperature lower than 10.degree. C.

REFERENCES:
patent: 3615682 (1971-10-01), La Baw

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