Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.

Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 35% by weight, nor trans fats, nor animal-derived products, nor totally or partially hydrogenated oils or fats, nor interesterified or transesterified fats, nor palm or coconut-derived oils or fats. The present invention further relates to a anhydrous fatty preparation and to a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product comprising the same.

The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 35% by weight, nor trans fats, nor animal-derived products, nor totally or partially hydrogenated oils or fats, nor interesterified or transesterified fats, nor palm or coconut-derived oils or fats. The present invention further relates to a anhydrous fatty preparation and to a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product comprising the same.

The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff pastry dough comprising flour and water, (ii) kneading the dough, (iii) fashioning the dough to obtain the raw food, characterized in that it comprises the following steps: (iv) shaping at least one surface of the raw food in a curved or corrugated shape, preferably in the shape of a single arch, or in the form of multiple, tandemly arranged arches, (v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape. The present invention relates also to frozen or deep-frozen food products based on leavened dough, leavened puff pastry dough or puff pastry dough, produced according to this process, said foods preferably being chosen, among others, from Viennese pastries, croissants, chocolate rolls, breads.

The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff pastry dough comprising flour and water, (ii) kneading the dough, (iii) fashioning the dough to obtain the raw food, characterized in that it comprises the following steps: (iv) shaping at least one surface of the raw food in a curved or corrugated shape, preferably in the shape of a single arch, or in the form of multiple, tandemly arranged arches, (v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape. The present invention relates also to frozen or deep-frozen food products based on leavened dough, leavened puff pastry dough or puff pastry dough, produced according to this process, said foods preferably being chosen, among others, from Viennese pastries, croissants, chocolate rolls, breads.

A method of producing a piece of laminated dough that is frozen after partial fermentation is provided. The method of producing the piece comprises the steps of: (a) mixing and kneading flour, water, yeast, gluten, and other materials to make a dough mass, (b) causing the dough mass to be formed in a belt-like shape, (c) putting fat on the formed dough to sandwich fat layers between dough layers to form a sheet of laminated dough in a long belt-like shape, (d) cutting the sheet to obtain a piece in a desired shape, (e) forming the piece into a piece in a desired shape, (f) fermenting the formed piece so that the specific volume of the piece becomes 1.2 to 1.8 cm.sup.3/g, (g) rapidly freezing the fermented piece, and (h) preserving the frozen piece in a freezer.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.