HEALTHY LAYERED COOKIE

Title:

HEALTHY LAYERED COOKIE

Document Type and Number:

WIPO Patent Application WO/2012/120155

Kind Code:

A3

Abstract:

The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt%, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt% added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt% over the total weight of the dough, with a water absorption under 55 % as measured by Brabender® Farinograph®.

Inventors:

LANVIN LIONEL (FR)
VEREL ALIETTE (FR)
ARLOTTI AGATHE (FR)

Application Number:

PCT/EP2012/061888

Publication Date:

November 08, 2012

Filing Date:

June 20, 2012

Export Citation:

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Assignee:

GEN BISCUIT (FR)
LANVIN LIONEL (FR)
VEREL ALIETTE (FR)
ARLOTTI AGATHE (FR)

International Classes:

A21D2/18; A21D13/02; A21D13/08; A23L1/0522; A23L7/10

Foreign References:

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EP0372596A2	1990-06-13