Title:
LAYERING BAKED CONFECTIONERY AND PRODUCTION METHOD THEREOF
Document Type and Number:
Japanese Patent JP2015177773
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide an efficient production method of layering baked confectionery in which work ability of a wheat flour dough having strong resilience and a large amount of strong flour is blended, and which has appearance of folded and laminated thin layering doughs, and a unique texture.SOLUTION: An emulsion composition including yolk, sugar, and oil-in-water type emulsion is blended to a wheat flour dough, for facilitating extending of the dough having strong resilience, and an extremely thin layering dough can be easily obtained. The layering dough is wound and then cut, molded, and baked, for producing the layering baked confectionery having a unique appearance and crispy texture. In addition, when the layering baked confectionery and a dough of cream puff are combined and baked, unique confectionery can be produced.
Inventors:
GOMI ETSUKO
KOYAMA NOZOMI
KOYAMA NOZOMI
Application Number:
JP2014057441A
Publication Date:
October 08, 2015
Filing Date:
March 20, 2014
Export Citation:
Assignee:
FUJI OIL CO LTD
International Classes:
A21D8/02; A21D13/08; A23G3/50
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