Title:
METHOD FOR PRODUCING COOKIE CONTAINING LOW MELTING POINT FATAND COOKIE DOUGH COMPOSITION
Document Type and Number:
Japanese Patent JPS62115231
Kind Code:
A
Abstract:
A low-melting fat, which has a solid fat index of less than 13 at 80 DEG F., and which is essentially completely liquid at about 100 DEG F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.
Inventors:
KUREMENSU KUMAA DAATEII
JIYON DABURIYUU FUINRII
ROBAATO REIMONDO TSUURIN
JIYON DABURIYUU FUINRII
ROBAATO REIMONDO TSUURIN
Application Number:
JP23941786A
Publication Date:
May 26, 1987
Filing Date:
October 09, 1986
Export Citation:
Assignee:
NABISCO BRANDS INC
International Classes:
A21D8/00; A21D2/16; A21D13/08; (IPC1-7): A21D8/00; A21D13/08
Attorney, Agent or Firm:
Wakabayashi Tadashi