Production of triple coextruded baked bar goods

Details Production of triple coextruded baked bar goods Production of triple coextruded baked bar goods

2007-09-04

2007-09-04

Becker, Drew (Department: 1761)

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Involving wave energy of the sonic or pulsating type

C426S497000, C426S503000, C426S516000, C426S517000, C426S518000, C426S523000

Reexamination Certificate

active

10638563

ABSTRACT:
A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained. Post-extrusion shaping or mechanical flattening of the dough with a roller is not needed to obtain a desired cross sectional shape having a substantially rectangular middle portion and curved or rounded shoulders, thereby avoiding sticking and tearing of the dough. Ultrasonic cutting of the baked product is employed to avoid substantial visual smearing of one layer of filling into another.

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