Ready-to-bake doughs
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United States of America Patent
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Oct 1, 1996
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N/A
app pub date -
Dec 20, 1994
filing date -
Dec 22, 1993
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Abstract
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and, based on the weight of the flour: 45-70 wt. % water 5-10 wt. % yeast 0.1-4.0 wt. % emulsifier the flour-component being composed of: 80-99 wt. % natural flour 20-1 wt. % artificial flour the artificial flour consisting of: 30-70 wt. % protein 70-30 wt. % modified starch The laminated product has 8-80 fatlayers and contains, based on the weight of the flour, 35-85 wt. % fat.
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