Scored savory dough with toppings or fillings

Details Scored savory dough with toppings or fillings Scored savory dough with toppings or fillings

2005-09-13

2005-09-13

Tran, Lien (Department: 1761)

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

C426S076000, C426S128000, C426S144000, C426S496000

Reexamination Certificate

active

06942885

ABSTRACT:
A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be separated into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.

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