Process for producing latticed pastry products

Details Process for producing latticed pastry products Process for producing latticed pastry products

1985-06-11

1986-10-21

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Assembling plural edible preforms having extraneous binder,...

Dough is preform

426 94, 426 76, 426502, 426503, 426391, 99450, A23P 108

Patent

active

046184988

ABSTRACT:
Process of continuously forming individual product pieces having filler therein and having perforations of substantial size in the top layer thereof. A first continuous flat dough sheet is formed and a natural or artificial filler is periodically deposited on the first continuous flat dough sheet, each of the deposited fillers forming a mound. A perforated second continuous flat dough sheet is placed on top of the first continuous flat dough sheet and deposits of filler thereon, thereby forming a continuous composite comprising the filler deposits enclosed between the perforated, second continuous dough sheet and the first continuous flat dough sheet. The continuous composite is divided into individual pieces, each individual piece having at least one deposit of filler enclosed between a segment of the perforated, second dough sheet and a segment of the first flat dough sheet. The individual pieces are baked and packaged.

REFERENCES:
patent: 1596652 (1926-08-01), Giovannetti
patent: 2264115 (1941-11-01), Grainger et al.
patent: 3782966 (1974-01-01), Forkner
patent: 4517203 (1985-05-01), Levine
Rietz, et al, 1965, A guide to the Selection, Combination and Cooking of Foods, vol. 2, AVI Publishing Co., Inc., 1965, pp. 48, 49, 50.
Family Circle, Inc., 1972, Family Circle Illustrated Library of Cooking, pp. 1479, 1480 and 1489.

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