The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein a lipid foam is laminated between layers of dough. The invention also provides a laminated pastry having a reduced level of saturated fatty acids.

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.

A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.

A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.

The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.

Rolled dough products, such as croissants, are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet; compressing the multi-layer dough sheet; cutting the dough sheet; reorientating the cut pieces; stretching the cut pieces; curling the pieces; flattening the pieces; coating or surface treating the pieces; and optionally freezing the pieces. With this method, freezer-to-oven (FTO) dough products are made eliminating the thawing and proofing steps, while significantly enhancing the production of desired flaky, rich, airy final pastry products. The process can include one or more filling materials, prior to cutting the dough sheet: depositing a filling layer, such as a chocolate ganache, in a central region of the multi-layer dough sheet; and folding lateral side portions of the dough sheet onto the central region to encase the filling layer.

Rolled dough products, such as croissants, are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet; compressing the multi-layer dough sheet; cutting the dough sheet; reorientating the cut pieces; stretching the cut pieces; curling the pieces; flattening the pieces; coating or surface treating the pieces; and optionally freezing the pieces. With this method, freezer-to-oven (FTO) dough products are made eliminating the thawing and proofing steps, while significantly enhancing the production of desired flaky, rich, airy final pastry products. The process can include one or more filling materials, prior to cutting the dough sheet: depositing a filling layer, such as a chocolate ganache, in a central region of the multi-layer dough sheet; and folding lateral side portions of the dough sheet onto the central region to encase the filling layer.

A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.