The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.

The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.

A process for preparing fresh leavened flaky pastry includes the steps of; a mixing the basic products; b) preparing the batter; c) rolling; d) inclusion of fat; e) layer-rolling; f) cutting the pastry into quadrilaterals; g) shaping the pastry quadrilateral; h) bringing to the refrigeration temperature; and i) storage at the refrigeration temperature. Between steps g) and h), additional steps are included for j) cold solidification at a negative temperature above the crystallization temperature of the pastry; and k) oiling and/or vacuum packing of the pastry.

A process for preparing fresh leavened flaky pastry includes the steps of; a mixing the basic products; b) preparing the batter; c) rolling; d) inclusion of fat; e) layer-rolling; f) cutting the pastry into quadrilaterals; g) shaping the pastry quadrilateral; h) bringing to the refrigeration temperature; and i) storage at the refrigeration temperature. Between steps g) and h), additional steps are included for j) cold solidification at a negative temperature above the crystallization temperature of the pastry; and k) oiling and/or vacuum packing of the pastry.

The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.

The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.

The invention refers to a process for obtaining dough compositions made from flour and starch having rheological characteristics that are adequate for the manufacture of food products, by mixing dry ingredients (flour, starch and additives) in determined ratios, and adding an adequate amount of water to the mix until obtaining homogenous dough. The obtained dough is of great use for the food industry.

The invention refers to a process for obtaining dough compositions made from flour and starch having rheological characteristics that are adequate for the manufacture of food products, by mixing dry ingredients (flour, starch and additives) in determined ratios, and adding an adequate amount of water to the mix until obtaining homogenous dough. The obtained dough is of great use for the food industry.

A butter is suggested, comprising or consisting of (a) a first butter phase having a fat content of less than 90% by weight, and (b) a second butter phase having a fat content of at least 90% by weight. The butter of the invention gives the baked goods unusual sensory properties.

A butter is suggested, comprising or consisting of (a) a first butter phase having a fat content of less than 90% by weight, and (b) a second butter phase having a fat content of at least 90% by weight. The butter of the invention gives the baked goods unusual sensory properties.