Method for Producing Reduced Fat Layered Baked Product
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United States of America Patent
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Issued Date -
Jan 12, 2012
app pub date -
Jul 7, 2010
filing date -
Jul 7, 2010
priority date (Note) -
Abandoned
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Abstract
A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a layer of frozen dough or ice. The layered dough may be rolled out and folded repeatedly to form more layers. The layered dough is then sheeted, cut, proofed and baked to form a reduced fat, layered, flakey baked product.
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