Low/no fat bakery ingredient
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United States of America Patent
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Mar 2, 1993
Issued Date -
N/A
app pub date -
May 18, 1992
filing date -
Jan 10, 1991
priority date (Note) -
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Abstract
A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 to 20% sugar syrup, preferably corn syrup, and from 10 to 30% of a starch-based creme filling. Fat-free cake crumbs are utilized for a no-fat embodiment of this invention.
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