Provided is a composition that is solid at 23 C. comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils; and (d) 6% to 70% one or more saturated fats. Also provided is a method of making a baked pastry composition comprising vertically compressing a structure (i) comprising a horizontal top layer, a horizontal intermediate layer, and a horizontal bottom layer, to reduce the thickness of the structure and produce a compressed structure (ii), wherein the top layer comprises dough, the intermediate layer comprises the above composition, and the bottom layer comprises dough. Also provided is a pastry composition comprising, by weight based on the weight of the pastry composition, ethylcellulose polymer, stearic acid, unsaturated oil, flour, and water.

Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch.

Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch.

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.

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.

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.

The present invention relates to a method for creating a inverted puff pastry dough or croissant dough, comprising the steps of: A. Creating a laminate extending in a length ad a width direction by: A1. Providing a first layer of a mixture of fat such as margarine or butter and flour or starch on a substrate; A2. Providing at least one layer of dough on top of the mixture; A4. Providing a second layer of a mixture of dough and flour or starch on top of the dough layer; C. Cutting the thus obtained laminate in the width direction, as to obtain multiple laminate pieces; D. Stacking the laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction; and E. Rolling the stack a first time in a rolling direction in or against the length direction, thus obtaining a inverted puff pastry dough or croissant dough.

The present invention relates to a method for creating a inverted puff pastry dough or croissant dough, comprising the steps of: A. Creating a laminate extending in a length ad a width direction by: A1. Providing a first layer of a mixture of fat such as margarine or butter and flour or starch on a substrate; A2. Providing at least one layer of dough on top of the mixture; A4. Providing a second layer of a mixture of dough and flour or starch on top of the dough layer; C. Cutting the thus obtained laminate in the width direction, as to obtain multiple laminate pieces; D. Stacking the laminate pieces in a partly-overlapping manner in the length direction, while essentially outlining them in the width direction; and E. Rolling the stack a first time in a rolling direction in or against the length direction, thus obtaining a inverted puff pastry dough or croissant dough.

The present invention relates to a process for producing a more crispy food product based on multi-layered laminated dough such as croissants and the like, to the tools for making such products and the food products prepared according to this process.