Process for preparing an edible laminated dough and edible lamination dispersion therefor
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United States of America Patent
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Aug 8, 2000
Grant Date -
N/A
app pub date -
Feb 3, 1997
filing date -
Feb 9, 1996
priority date (Note) -
Expired
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Abstract
Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion
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