MULTI-TEXTURE COOKIE

Abstract

The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt% or less of flour.

Claims

1. A cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt % or less of flour.

2. The cookie precursor according to claim 1, wherein: the first dough mix comprises from 30 to 80 wt % flour, preferably from 30 to 50 wt %; and/or (ii) the second dough mix comprises less than 5 wt % flour, preferably less than 1 wt % flour and, more preferably, substantially no flour.

3. The cookie precursor according to claim 1, wherein the second dough mix forms one or more discrete regions within the first dough mix, and preferably wherein the second dough mix is entirely encompassed by the first dough mix.

4. The cookie precursor according to claim 1, wherein the ratio by weight of the first dough mix to the second dough mix is from 80:20 to 50:50.

5. The cookie precursor according to claim 1, wherein the first dough mix comprises: fats in an amount of from 10 to 20 wt %; and/or sugars in an amount of from 5 to 30 wt %, preferably from 20 to 30 wt %.

6. The cookie precursor according to claim 1, wherein the second dough mix comprises: fats in an amount of from 15 to 35 wt %, preferably from 15 to 25 wt %; and/or sugars in an amount of from 10 to 25 wt %, preferably from 17 to 23 wt %; and/or oligosaccharides in an amount of 10 to 25 wt %, preferably from 17 to 23 wt %.

7. The cookie precursor according to claim 1, wherein the second dough mix comprises one or more starches and/or fibers, preferably in a total amount of from 5 to 20 wt %, more preferably from 10 to 20 wt %.

8. The cookie precursor according to claim 7, wherein the starches and/or fibers comprise native potato starch and pregelatinized corn starch, and/or soy fibers and/or cocoa powder.

9. The cookie precursor according to claim 1, wherein the first and/or second dough mix further comprises a plurality of inclusions in an amount of from 5 to 25 wt %, preferably from 5 to 15 wt %, by weight of the dough mix, preferably selected from nuts, jellies, nougat, honeycomb, flavoured chips such as chocolate chips, coconut, toffee, oats, seeds, caramel, fudge, hard candy, marshmallows, cherries, raisins and dried fruit, or mixtures of two or more thereof, and/or wherein the cookie precursor further comprises a topping in an amount of from 5 to 25 wt %, preferably from 5 to 15 wt %, by weight of the cookie precursor, wherein the topping is preferably selected from a glaze, a coating, such as a chocolate or yoghurt coating, nuts, jellies, nougat, honeycomb, oats, seeds, chocolate drops, toffee, fudge, hard candy, marshmallows, cherries, raisins and dried fruit, or mixtures of two or more thereof.

10. The cookie precursor according to claim 1, wherein the second dough mix comprises a fat blend having a Solid Fat Content of at least 20 wt %, preferably at least 30 wt %, and at most 60 wt % at 20 C.

11. A cookie obtainable by baking the cookie precursor of claim 1.

12. The cookie according to claim 11, wherein the cookie has a dual texture that is shelf stable for at least 6 months when stored at 20 C.

13. The cookie according to claim 11, wherein the cookie has an Aw of from 0.44 to 0.6, and/or wherein the cookie has a moisture content of from 5 to 9 wt %.

14. A method for forming a cookie precursor, the method comprising: providing a first dough mix and a second dough mix, forming a cookie precursor from the first and second dough mixes, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 5 wt % or less of flour.

15. The method according to claim 14, wherein the cookie precursor comprises a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt % or less of flour.

16. The method according to claim 14, wherein the first dough mix and the second dough mix are coextruded to form the cookie precursor.

17. A cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises at most 20 wt % of flour and at least 5 wt %, preferably at least 8 wt %, of one or more starches and/or fibers.

Description

FIGURES

[0076] The present disclosure will be described in relation to the following non-limiting figures, in which:

[0077] FIG. 1 is a cross-section through a cookie of Example 1.

[0078] FIG. 2 is a bar chart illustrating the elastic moduli of the doughs of the Examples at 22 C. and at 90 C.

[0079] FIG. 3 is a flowchart illustrating the different steps of one embodiment of the method for producing a cookie as described herein.

[0080] FIG. 1 shows a cookie 1, formed from an outer dough 2, and inner dough 3 and having chocolate pieces as an inclusion 4 and a topping 5. The cookie 1 shown has an outer diameter of 72 to 76 mm and a weight of about 30-33 g, including toppings.

[0081] The inner dough has a soft, dense texture and forms 30-40 wt % of the dough portion of the product, whereas the outer dough has a crusty texture and forms 60 to 70 wt % of the dough portion of the product. In this example, there are additional chocolate drops incorporated into the external dough only.

[0082] In FIG. 3, the reference letters are as follows:

[0083] A, ADosing

[0084] B, BMixing

[0085] C, CDough Transfer

[0086] D, DResting time

[0087] ECoextrusion

[0088] FIris cutting

[0089] GCalibration roller

[0090] HGlazing

[0091] ITopping deposition

[0092] JRoller

[0093] KTransfer

[0094] LBaking

[0095] MCooling

[0096] NTransfer

[0097] OCardboard tray

[0098] PFlowpack

[0099] QCasing

[0100] RPallet

[0101] SStoring

[0102] TTransport

EXAMPLES

[0103] The present disclosure will now be described in relation to the following non-limiting examples.

[0104] In the following examples, first and second dough mixes were prepared. These were coextruded to provide a cookie precursor where the first dough formed an external dough portion of the precursor. The second dough formed an internal portion of the dough.

[0105] The doughs were coextruded so that the internal dough formed the central region of the dough. The extruded doughs were cut into cookie sized and shaped pieces with an iris cutter; this smears the external dough sufficiently to substantially encapsulate the internal dough. An example of the suitable apparatus used is disclosed in U.S. Pat. No. 4,584,203. The cookie precursors were sized between 40 and 50 mm and were spherical.

[0106] The cookie precursors were then baked for a time and under conditions sufficient to provide a baked cookie. The cookies weighed on average 33 g.

Example 1

[0107] A cookie was prepared with dark chocolate inclusions. This recipe was found to provide an excellent dual texture consistency. No visible line could be seen in the final product to demark between the internal and outer doughs.

TABLE-US-00001 wt % Dough before baking EXTERNAL DOUGH 49.08% INTERNAL DOUGH 41.72% TOPPING 9.20% TOTAL 100.00%

TABLE-US-00002 External Dough wt % in dough Wheat Flour 40.01% Palm oil 16.00% Dark chocolate chips 10.00% Sugars 24.00% Liquid whole egg 6.40% Glucose syrup 0.32% Salt 0.24% Baking agents 0.46% Flavour 0.15% Water 2.40% Total before baking 100.00%

TABLE-US-00003 Internal Dough wt % in dough Palm oil 10.39% Cocoa butter 10.39% Starches 12.19% Sugars 15.6% Liquid whole egg 13.98% Glucose syrup 23.97% Glycerol 10.69% Flavour 0.14% Soy fiber 2.20% salt 0.21% baking agents 0.29% Total before baking 100.00%

[0108] The starches contained native potato starch and pregelatinized corn starch.

[0109] In the tables, the term sugars refers to mono and disaccharides (DP1 and DP2, where DP stands for degree of polymerization).

[0110] Glucose syrup contains sugars as well as oligosaccharides (maltotriose DP3, maltotetraose DP4, etc). The ratio of sugars over the sum of sugars and oligosaccharides, i.e. sugars/(sugars+oligosaccharides) is key to the texture contrast. In the external dough of Example 1, the value of this ratio is 99.6%, while the ratio is only 52% for the internal dough. The glucose syrup used in this Example contained around 30% sugars based on dry mass, the remainder being oligosaccharides.

[0111] The topping used in this Example was chocolate drops/chunks.

[0112] The following process of production was used:

[0113] External Dough Mixing

[0114] The mixing of the external dough is done using a conventional mixer type. The mixing process starts with the mixing of the fat, the sugars and other powder ingredients (out of flour and baking powders). Then the liquid ingredients are added, subsequently the flour and the baking powders are added and blended until a homogeneous dough is obtained. Finally, the chocolate drops are added and blended with the dough. The dough water activity is approximately 0.78.

[0115] Internal Dough Mixing

[0116] The mixing of the internal dough is done using a conventional mixer type. The mixing process starts with the mixing of the fats, the sugars and other powder ingredients (out of the baking powders). Then the liquid ingredients are added, subsequently the starches, the fiber and the baking powders are added and blended until a homogeneous dough is obtained. The dough water activity is approximately 0.73. The density of the dough is approximately 0.9.

[0117] Coextrusion of the Two Doughs

[0118] The two doughs are co-extruded with a conventional co-extrusion machine. The nozzles are designed to allow the targeted relative proportions of the external and internal dough to be reached. The coextruded row is cut with a conventional Iris cutter (diaphragm cutter) in order to obtain a co-extruded dough piece with the internal dough entirely encrusted in the external dough. The coextrusion of Example 1 was carried out at a process temperature of 18 C. In general, a suitable process temperature is from 15 to 25 C., preferably from 16 to 20 C. The process temperature may be chosen in accordance with the specific fat blend used.

[0119] Calibration and Glazing

[0120] The dough pieces are calibrated in height with a roller. A glazing is added on top of the dough pieces.

[0121] Topping Depositing

[0122] Chocolate and/or other pieces are added as a topping on top of the surface of the dough pieces surface using a specific depositor. A roller pushes the deposited pieces slightly into the dough.

[0123] Baking

[0124] The dough pieces are baked using a baking profile (a temperature of approximately 200 C. for 10 min) allowing the target product characteristics to be met in terms of colour, diameter, global moisture and water activity after cooling.

[0125] The products are quickly packed in an aluminium film or any other water barrier pack.

[0126] After equilibration the moisture of the external dough is 5.7 wt % with Aw 0.49 and the moisture of the internal dough is 9.6 wt % with Aw 0.5 which correspond on the total cookie to a total moisture at 7.1 wt % with an Aw of 0.5.

[0127] The products have a shelf life of over 6 months.

Example 2

[0128] A cookie was prepared with a dark chocolate centre. This recipe was found to provide an excellent dual texture consistency. The central region of the cookie, which was entirely encapsulated within the lighter outer dough, provided a clearly darker chewy region.

[0129] The ratios and the composition of the external dough are the same as in example 1. The composition of the internal dough was as follows:

TABLE-US-00004 Internal Dough wt % in dough Palm oil 17.63% Starches 10.70% Sugars 8.6% Liquid whole egg 13.93% Glucose syrup 23.65% Glycerol 10.61% Chocolate 9.16% Flavour 0.13% salt 0.18% baking agents 0.29% Cocoa powder low fat 5.13% water 0.00% Total before baking 100.00%

[0130] The starches contained native potato starch and pregelatinized corn starch.

[0131] The topping was chocolate drops/chunks.

[0132] To produce this cookie, the same process steps as above are essentially followed, the only difference being that the liquid chocolate is added in the internal dough after mixing fats, sugars and other powder ingredients and before addition of liquid ingredients.

[0133] In Example 2, after baking, we see a difference of texture and colour between the two doughs.

Example 3

[0134] A cookie was prepared with dark chocolate inclusions. This recipe was found to provide an excellent dual texture consistency throughout the shelf life of the product. The ratios are the same as in example 1.

TABLE-US-00005 External Dough wt % in dough Wheat Flour 37.66% Concentrated butter 15.06% Dark chocolate chips 15.06% sugars 22.59% Liquid whole egg 6.03% Glucose syrup 0.30% Salt 0.50% Baking agents 0.44% Flavour 0.10% Water 2.26% Total before baking 100.00%

TABLE-US-00006 Internal Dough wt % in dough Palm oil 11.00% Cocoa butter 15.00% Starches 5.80% sugars 15.6% Liquid whole egg 14.00% Glucose syrup 24.00% Glycerol 10.70% Soy fiber 3.00% salt 0.50% baking agents 0.29% Flavour 0.10% Total before baking 100.00%

[0135] The starches contained native potato starch and pregelatinized corn starch.

[0136] To produce this cookie, the same process steps as those detailed above were followed.

[0137] After equilibration, the moisture of the external dough is 4.6 wt % with Aw 0.49 and the moisture of the internal dough is 6.5 wt % with Aw 0.49, thus producing a cookie with a total moisture of 5.5 wt % with an average Aw of 0.49.

Example 4

[0138] A cookie was prepared having a sweet inner dough with a savoury flavouring and a savoury outer dough, in accordance with the invention.

[0139] The external dough recipe is typical of a cracker dough.

TABLE-US-00007 wt % Dough before baking EXTERNAL DOUGH 63% INTERNAL DOUGH 37% TOTAL 100%

TABLE-US-00008 External Dough wt % in dough Wheat flour 74.84% Palm oil 7.48% Sugars 3.12% Malt 7.48% Glucose syrup 4.69% Salt 1.30% Baking agents 1% Processing aids 0.09% Water 18.22% Total before baking 100.00%

TABLE-US-00009 Internal Dough wt % in dough Palm oil 13.49% Cocoa butter 7.49% Dried cheese powder 6.59% Starches 11.19% sugars 8.99% Liquid whole egg 13.99% Glucose syrup 23.98% Glycerol 10.69% Flavour 0.10% Soy fiber 3.00% salt 0.21% baking agents 0.29% Total before baking 100.00%

[0140] The starches contained native potato starch and pregelatinized corn starch.

[0141] To produce the cookie, a similar method was used to that detailed in Example 1. However, rather than coextruding the external and internal doughs, a double sheeting process was used. This involved sheeting the external dough in two parts through two different sheeting devices (an upper and lower device). The internal dough was then deposited on top of the lower sheeted dough, and the upper sheeted dough deposited on the internal dough.

[0142] The dual sheeted product was then cut in small pieces that were baked under conventional conditions. The Aw of the dual sheeted product was after equilibration 0.5. A crispy texture was noticeable on the upper crust while the dough centre remained soft during the whole shelf-life, creating a texture contrast.

[0143] The recipe of Example 4 could be adapted to include addition of fruit or vegetable extracts, such as powders, grits or flakes of tomato, carrot, spinach, leaks, chickpea, lentil, peas, beans and other pulses. Other plant extracts from grains, ancient grains and tubers such as wheat germ, rice bran, buckwheat grits or powder could also be added to the internal dough. The fiber contained in those plant extracts positively contribute to the water holding capacity requirement for the internal dough while imparting a natural wholesome aspect to the centre of the dual texture product.

Example 5

[0144] A cookie was prepared without eggs. This recipe was found to provide a dual texture mouthfeel. The ratio between external and internal dough was the same as in Example 1.

[0145] In the external dough, liquid whole eggs were replaced by water, fat and sugars in the proportion indicated in the Table below

[0146] In the internal dough, liquid whole eggs were replaced by water, palm oil, starches and emulsifiers in the proportions indicated in the Table below.

TABLE-US-00010 External Dough wt % in dough Wheat Flour 37.25% Fats 15.65% Dark chocolate chips 14.90% Sugars 31.30% Glucose syrup 0.30% Salt 0.50% Baking agents 0.46% Flavour 0.10% Water 7.82% Total before baking 100.00%

TABLE-US-00011 Internal Dough wt % in dough Palm oil 13.06% Cocoa butter 15.07% Starches 7.46% Sugars 14.67% Glucose syrup 24.11% Glycerol 10.75% Flavour 0.11% Soy fiber 3.0% Salt 0.50% Baking agents 0.22% Emulsifier 0.4% Water 10.65% Total before baking 100.00%

[0147] The starches contained native potato starch and pregelatinized corn starch.

[0148] The process of production described in Example 1 was used. The added water corresponding to the amount contained in the liquid whole eggs was added together with the liquids (in phase 2 of mixing) while the fat (and emulsifiers), sugars and starches corresponding to the dry matter of liquid eggs was added as described in Example 1.

[0149] Straight after mixing, internal dough had a consistency comparable to Example 1.

[0150] During baking, the internal dough did not leak out the product. The final spread was similar to what was obtained in Example 1.

[0151] After equilibration of the product, a texture contrast was obtained.

Comparative Example 1

[0152] A cookie was made with flour in both the inner and outer doughs. It was found that the presence of 12 wt % of wheat flour in the inner dough caused excessing spreading and internal dough leakage during baking. The ratios and the composition of the external dough are the same than in Example 1.

TABLE-US-00012 Internal Dough wt % in dough Palm oil 10.37% Cocoa butter 10.37% Wheat Flour 12.16% Starches 0.00% Sugars 15.55% Liquid whole egg 13.96% Glucose syrup 23.93% Glycerol 10.67% Soy fiber 2.19% Salt 0.50% Baking agents 0.29% Total before baking 100.00%

[0153] Assessing the Dough Texture

[0154] F.sub.AV Penetration Testing

[0155] In a penetration or puncture test, a probe is made to penetrate into the test sample and the force necessary to achieve a certain penetration depth or the depth of penetration in a specified time, under defined conditions, is measured and used as an index of hardness, firmness, toughness or some other textural property of the food.

[0156] A needle penetrates the sample at a pre-selected speed until a given strain. The force/penetration distance diagram is recorded from which the texture parameters defining the crispiness of the product are obtained and reported.

[0157] Measurements were taken with a Texture Analyzer equipped with a 30 kg-load cell, capable to perform the measurements with the parameter settings as defined in this method and an appropriate software package (e.g. Stable Micro Systems TA-XTPlus/2/i). Temperature and humidity were controlled in a cabinet at standard ambient levels.

[0158] The test settings were as follows:

TABLE-US-00013 Test mode Compression Pre-test 1.0 mm/s speed Test speed 0.2 mm/s Post-test 10.0 mm/s speed Target mode Strain Strain 50% Trigger force 20 g

[0159] From the test, the average force Fav (total energy divided by the penetration amplitude) was extracted.

[0160] For each sample, 10 measurements are done in the border of the biscuit and 10 measurements in the centre of the product (visible internal dough). The values in the table here under are an average value of the 10 measurements. The value represents the F.sub.AV (average force) defined as the total energy needed to penetrate in the sample divided by the penetration amplitude.

[0161] The test was done on stabilized products aged of 3 months [0162] Example N 1 cookie made according to the disclosure [0163] Example N 3 made according to the disclosure [0164] A Standard cookie (Crispy cookie without dual texture) [0165] Industrials samples corresponding to Example 3 formula, aged 6 months, corresponding to the end of shelf-life.

TABLE-US-00014 F.sub.AV value Internal F.sub.AV value External baked dough baked dough Example 1 3.6 0.2 19.9 5.9 Example 3 4.6 1.6 16.8 1.5 Example 3-aged 6 months 2.7 0.7 17.5 4.1 Std Granola Cookie 10.5 11.6

[0166] As shown by these examples, these F.sub.AV values, which characterize the force needed to penetrate into the sample, give us an indication about the hardness or the firmness of the baked dough. A high F.sub.AV value would be representative of a hard texture that can be linked to hardness in bite, crispiness, crunchiness attributes. A low F.sub.AV value will be representative of a soft dough offering less resistance to the mobile penetration.

[0167] All the cookie samples made according to the disclosure show a significant F.sub.AV difference between the internal and the external dough, demonstrating the products' expected dual texture which is then retained after baking and upon storage

[0168] As a control, measurements were done on the standard Cookie which is a fully crispy product. The results show no difference between the border and the centre of the product.

[0169] Further Testing

[0170] Dough formulates were selected in order to illustrate both examples in accordance with the present disclosure.

[0171] Dough Compression Relaxation Testing

[0172] The dough was first characterized at room temperature by a classical compression test using a TAXT2 Texture Analyzer. This type of procedure is well-adapted for solid-like products like biscuit dough.

[0173] The dough was compressed between a plate and a cylinder of 1 (2.54 cm) diameter, at a rate of 1 mm/s up to 80% engineering strain. This was followed by a 45 seconds relaxation phase. The parameters extracted from this test are: [0174] The maximum force at the end of the compression Fmax (expressed in g) [0175] The percentage of elasticity from the relaxation phase which is the ratio between the force at the end of the 45 seconds holding time vs F max, expressed in %:

% Elasticity=100F.sub.(t=45)/Fmax.

[0176] Values obtained for the different dough are given in the table below. STD is the standard deviation, based on about 10 replicates.

TABLE-US-00015 % Dough type Density Fmax STD Elasticity STD External dough of Example 1 1.08 2790 90 8% 1% Internal dough of Example 1 0.97 1160 130 10% 1% Internal dough of Comparative 0.96 420 70 6% 1% Example 1 Internal dough of Example 3 0.99 1100 80 11% 1%

[0177] The compression testing showed that the external dough is the stiffest and densest dough.

[0178] The control internal doughs (Examples 1 and 3) have a similar rheology. Removing starches and replacing them by flour, (see Comparative Example 1) leads to softer dough.

[0179] All doughs showed a very low elasticity level, close to 10%, indicative of plastic behaviour (the deformation remains after the force is removed), which is appropriate for a coextrusion process.

[0180] Small-Strain Oscillatory Measurements

[0181] Small-strain oscillatory measurements are carried out at a very low deformation (0.01%) and are therefore not disruptive. This allows the monitoring of dough rheological behaviour at rest while performing a temperature sweep, from 22 C. to 132 C. at a rate of 2 C./min, simulating baking.

[0182] The parameters extracted from the tests are the viscoelastic moduli G (Pa), the elastic modulus, indicative of the solid behaviour and G (Pa), the viscous modulus, indicative of the liquid behaviour.

[0183] A sample of 30 g of dough was inserted into a measuring cup of a MCR 500 rheometer (Anton Paar) equipped with a 6-wings Vane geometry that was slowly inserted into the measuring cup. The table below gives the values of the viscoelastic moduli of the different doughs straight after mixing. G and G are respectively the solid and liquid moduli and tan delta is the ratio G/G.

TABLE-US-00016 Dough type G(t0) (Pa) G(t0) (Pa) External dough of Example 1 5.6 10.sup.4 1.9 10.sup.4 Internal dough of Example 1 3.9 10.sup.4 1.3 10.sup.4 Internal dough of Example 3 2.4 10.sup.4 1.0 10.sup.4 Internal dough of Comparative Example 1 2.0 10.sup.4 8.5 10.sup.3

[0184] The elastic modulus G is larger than the viscous one G, indicating a solid-like behaviour, in agreement with practical observations.

[0185] The evolution during the 1 h lay time is relatively limited (Table 5): G increases by a factor about 2 and G by a factor about 1.5, indicating a strengthening of the solid-like behaviour. Indeed, tan-delta decreased from an average value of 0.40 to a value of 0.28.

TABLE-US-00017 Ratio Ratio Dough type G(1 h)/G(T0) G(1 h)/G(T0) External dough of Example 1 1.46 1.20 Internal dough of Example 1 1.89 1.25 Internal dough of Example 3 2.35 1.61 Internal dough of 2.53 1.90 Comparative Example 1

[0186] The dough samples were then heated up to 132 C. at a rate of 2 C./min. All doughs show the same sequence of events: upon heating, the elastic modulus first decreases with increasing temperature, due to the melting of solid fats and thinning of the continuous phase. Between about 60 C. and 100 C., the elastic modulus remains roughly constant while above 100 C., the elastic modulus increases again.

[0187] There were, however, significant differences between the doughs regarding the elastic modulus at room temperature and that at high temperature. The table below indicates the values of G at 20 C. and 90 C. for the doughs of the different Examples.

TABLE-US-00018 Dough G(20 C.) G(90 C.) External dough of Example 1 8.1 10.sup.4 617 Internal dough of Example 1 5.7 10.sup.4 113 Internal dough of Example 3 7.3 10.sup.4 279 Internal dough of Comparative 5.1 10.sup.4 1.5 Example 1

[0188] The results are shown in FIG. 2.

[0189] The inner dough of Comparative Example 1 has a very low elastic modulus value at 90 C., compared to the Examples 1 and 3. The difference is about two orders of magnitude. This marked thinning upon heating explains why the dough of Comparative Example 1 leaches out of the external dough during baking, leading to unacceptable products.

[0190] Since the cookie contains an inner and external dough, the final shape/spreading of the product may be influenced by the relative difference in between the two doughs rheology. The ratio of G for the inner dough vs the G for the external dough was calculated at different temperatures. The ratio values depend on the formulation. For Example 1, the ratio is above 0.1 while it is close to 0.05 for Example 3. A very low value 0.001 is obtained for dough Comparative Example 1. In this case, the inner dough was too fluid compared to the external dough and leaked out of the product, giving an unacceptable finished product.

[0191] Water Hydration Capacity (WHC) of Fibers

[0192] The test procedure was adapted from AACC 56-30.01, also described in Quinn and Paton (a practical measurement of the water hydration capacity of protein materials, Cereal Chem., 56, 38).

[0193] Fiber is dispersed in excess water and left to hydrate for 30 minutes with regular stirring. The dispersion was then centrifuged for 10 min at 2000 g. The supernatant was discarded and the pellet was weighed. Approximate water holding capacity WHC was calculated according to:

WHC=(mass pelletmass tubemass fiber)/mass fiber

[0194] WHC is the amount of water held per g of fiber (unit g/g). The procedure was applied to insoluble ingredients, i.e. soy fiber, cocoa powder and potato starch.

[0195] Soy fiber has the highest WHC, followed by cocoa powder and native potato starch.

TABLE-US-00019 Ingredient WHC Soy fiber 5.6 Cocoa powder low fat 2.2 Potato starch 0.76

[0196] As shown above, the swelling ability of fibers impacts dough rheology. In the dough of Example 1, 2.2% of soy fiber gave the same product as 5% of cocoa powder low fat. Without wishing to be bound by theory, it can be observed that the product of the concentration (in g fibers per g of dough) and the WHC of the fiber (g water by g of fiber) is comparable in both cases.

CWHC=52.2=11 g water/100 g of dough for cocoa powder

CWHC=2.25.6=12.3 g water/100 g of dough

[0197] The product CWHC may indicate the amount of water than can be held by 100 g of dough, irrespective of the choice of the fiber.

[0198] Keeping CWHC constant (at a value of 11), other swelling ingredients can be proposed as replacers for cocoa powders or soy fibers, for instance fibers contained in cereal brans or germs (rice, wheat), vegetables (carrot, leek, spinach), fruits (tomato, apple, citrus, banana), pulses (pea, lentils, beans and the like), tubers (potato and the like) and other plant materials.

[0199] It was found that by using the dual doughs discussed herein, it was possible to obtain a noticeable dual texture. This was perceptible to a sensory panel and could also be measured analytically by physical techniques, as discussed herein. Moreover, except where the doughs had different colours (such as cookies made from both plain and chocolate doughs) the cookies had no visible transition between the outside and inside of the cookie, which reinforces the impression of a freshly-baked texture. Thus, the cookie precursors described herein provide cookies having a soft centre and crunchy outer portion, i.e. the cookies have a dual texture.

[0200] The foregoing detailed description has been provided by way of explanation and illustration, and is not intended to limit the scope of the appended claims. Many variations in the presently preferred embodiments illustrated herein will be apparent to one of ordinary skill in the art, and remain within the scope of the appended claims and their equivalents.

[0201] The disclosure will now be described in relation to the following non-limiting clauses:

[0202] 1. A cookie precursor comprising a first dough mix and a second dough mix, [0203] wherein the first dough mix comprises at least 20wt % of flour, and [0204] wherein the second dough mix comprises 10 wt % or less of flour.

[0205] 2. The cookie precursor according to clause 1, wherein the first dough mix comprises from 30 to 80 wt % flour, preferably from 30 to 50 wt %.

[0206] 3. The cookie precursor according to clause 1 or clause 2, wherein the second dough mix comprises less than 5 wt % flour, preferably less than 1wt % flour and, more preferably, substantially no flour.

[0207] 4. The cookie precursor according to any of the preceding clauses, wherein the second dough mix forms one or more discrete regions within the first dough mix.

[0208] 5. The cookie precursor according to any of the preceding clauses, wherein the second dough mix is entirely encompassed by the first dough mix.

[0209] 6. The cookie precursor according to any of the preceding clauses, wherein the cookie precursor is substantially disc-shaped.

[0210] 7. The cookie precursor according to clause 6, wherein the cookie precursor has an outer peripheral portion comprising the first dough mix and an inner central portion comprising the second dough mix.

[0211] 8. The cookie precursor according to any of the preceding clauses, the cookie precursor further comprising one or more regions of a third dough mix.

[0212] 9. The cookie precursor according to any of the preceding clauses, wherein the ratio by weight of the first dough mix to the second dough mix is from 80:20 to 50:50.

[0213] 10. The cookie precursor according to any of the preceding clauses, wherein the first dough mix further differs from the second dough mix by at least one of flavouring and/or colouring.

[0214] 11. The cookie precursor according to any of the preceding clauses, wherein the first dough mix comprises: [0215] fats in an amount of from 10 to 20 wt %; and/or [0216] sugars in an amount of from 5 to 30 wt %, preferably from 20 to 30 wt %.

[0217] 12. The cookie precursor according to any of the preceding clauses, wherein the second dough mix comprises: [0218] fats in an amount of from 15 to 35 wt %, preferably from 15 to 25 wt %; and/or [0219] sugars in an amount of from 10 to 25 wt %, preferably from 17 to 23 wt %; and/or oligosaccharides in an amount of 10 to 25 wt %, preferably from 17 to 23 wt %.

[0220] 13. The cookie precursor according to any of the preceding clauses, wherein the second dough mix comprises cocoa butter in an amount of from 2 to 14 wt %, preferably from 8 to 14 wt %.

[0221] 14. The cookie precursor according to any of the preceding clauses, wherein the first and/or second dough mixes comprise added sugars and added oligosaccharides.

[0222] 15. The cookie precursor according to clause 14, wherein the first dough mix comprises added sugars in an amount of at least 80 wt %, preferably at least 90 wt %, more preferably at least 95 wt %, and preferably at most 99 wt %, by weight of the total added sugars and oligosaccharides in the first dough mix.

[0223] 16. The cookie precursor according to clause 14 or clause 15, wherein the second dough mix comprises added sugars in an amount of less than 80 wt %, preferably less than 65 wt %, more preferably less than 55 wt %, and preferably at least 35 wt %, by weight of the total added sugars and oligosaccharides in the second dough mix.

[0224] 17. The cookie precursor according to any of the preceding clauses, wherein the second dough mix comprises one or more starches and/or fibers, preferably in a total amount of from 5 to 20 wt %, more preferably from 10 to 20 wt %.

[0225] 18. The cookie precursor according to clause 17, wherein the starches and/or fibers comprise native potato starch and pregelatinized corn starch, and/or soy fibers and/or cocoa powder.

[0226] 19. The cookie precursor according to any of the preceding clauses, wherein the second dough mix comprises one or more humectants.

[0227] 20. The cookie precursor according to any of the preceding clauses, wherein the second dough mix further comprises dried cheese powder, preferably in an amount of from 4 to 8 wt %.

[0228] 21. The cookie precursor according to any of the preceding clauses, wherein the first and/or second dough mix further comprises a plurality of inclusions in an amount of from 5 to 25 wt %, preferably from 5 to 15 wt %, by weight of the dough mix, preferably selected from nuts, jellies, nougat, honeycomb, flavoured chips such as chocolate chips , coconut, toffee, oats, seeds, caramel, fudge, hard candy, marshmallows, cherries, raisins and dried fruit, or mixtures of two or more thereof.

[0229] 22. The cookie precursor according to any of the preceding clauses, further comprising a topping in an amount of from 5 to 25 wt %, preferably from 5 to 15 wt %, by weight of the cookie precursor, wherein the topping is preferably selected from a glaze, a coating, such as a chocolate or yoghurt coating, nuts, jellies, nougat, honeycomb, oats, seeds, chocolate drops, toffee, fudge, hard candy, marshmallows, cherries, raisins and dried fruit, or mixtures of two or more thereof.

[0230] 23. The cookie precursor according to any of the preceding clauses, wherein the ratio of the F.sub.AV values of the first dough mix to the second dough mix is at least 3:1 and preferably from 3:1 to 8:1.

[0231] 24. The cookie precursor according to any of the preceding clauses, wherein the second dough mix contains fibers in an amount such that the product of the amount by weight included in the second dough mix and the water hydrating capacity (WHC) of the fiber is at least 10.

[0232] 25. The cookie precursor according to any of the preceding clauses, wherein the second dough mix comprises a fat blend having a Solid Fat Content of at least 20 wt %, preferably at least 30 wt %, and at most 60 wt % at 20 C.

[0233] 26. A cookie obtainable by baking the cookie precursor of any of the preceding clauses.

[0234] 27. The cookie according to clause 26, wherein the cookie is shelf stable for at least 6 months when stored at 20 C.

[0235] 28. The cookie according to clause 26 or clause 27, wherein the cookie has an Aw of from 0.44 to 0.6.

[0236] 29. The cookie according to any of clauses 26 to 28, wherein the cookie has a moisture content of from 5 to 9 wt %.

[0237] 30. A method for forming a cookie precursor, the method comprising: [0238] providing a first dough mix and a second dough mix, [0239] forming a cookie precursor from the first and second dough mixes, [0240] wherein the first dough mix comprises at least 20 wt % of flour, and [0241] wherein the second dough mix comprises 5 wt % or less of flour.

[0242] 31. The method according to clause 30, wherein the cookie precursor is according to any of clauses 1 to 25.

[0243] 32. The method according to clause 30 or clause 31, wherein the first dough mix and the second dough mix are coextruded to form the cookie precursor.

[0244] 33. The method according to any of clauses 30 to 32, the method further comprising baking the cookie precursor to form a cookie.

[0245] 34. The method according to clause 33, wherein the method further comprises (i) applying a coating and/or filling to the cookie; and/or (ii) packaging the cookie.

[0246] According to an alternative embodiment there is provided a formulation containing an increased amount of flour in the inner dough compared to the embodiment of clause 1. In this embodiment the level of flour in the inner dough is lower than in conventional doughs, but still higher than that required by clause 1. It has been found that to some extent, the presence of starches and fibers may compensate for the presence of the flour and allow a softer centre to be retained, despite the flour content. This aspect is described in the following clauses:

[0247] 35. A cookie precursor comprising a first dough mix and a second dough mix, [0248] wherein the first dough mix comprises at least 20 wt % of flour, and [0249] wherein the second dough mix comprises at most 20 wt % of flour and at least 5 wt %, preferably at least 8 wt %, of one or more starches and/or fibers.

[0250] 36. The cookie precursor according to clause 35, wherein the starches and/or fibers comprise optionally modified native starches and/or optionally modified pregelatinised starches and/or soy fibers and cocoa powder.

[0251] 37. The cookie precursor according to clause 35 or clause 36, wherein the second dough mix comprises from 10 to 18 wt % of flour.

[0252] 38. The cookie precursor according to any of clauses 35 to 37, wherein the second dough mix comprises one or more starches and/or fibers in an amount of less than 20 wt %, preferably from 8 to 15 wt %.

[0253] It has surprisingly been found that the incorporation of starches and/or fibers into the second dough mix in the above-described amounts enables an increase in the flour content, without compromising the softness of the dough mix.

[0254] 39. The cookie precursor according to any of clauses 1 to 25, wherein the second dough mix comprises fruit or vegetable extracts, plant extracts from grains, ancient grains and tubers. The fiber contained in those plant extracts positively contribute to the water holding capacity requirement for the internal dough while imparting a natural wholesome aspect to the centre of the dual texture product

[0255] Examples of fruit or vegetable extracts include powders, grits or flakes of tomato, carrot, spinach, leaks, chickpea, lentil, peas, beans and other pulses. Examples of plant extracts from grains, ancient grains and tubers include wheat germ, rice bran, buckwheat grits or powder.

[0256] 40. The cookie precursor according to any of clauses 1 to 25, wherein the first and/or the second dough mix do not contain eggs.