WO1998026666A1 - Pate a cookies - Google Patents

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Publication number
WO1998026666A1
WO1998026666A1 PCT/EP1997/007190 EP9707190W WO9826666A1 WO 1998026666 A1 WO1998026666 A1 WO 1998026666A1 EP 9707190 W EP9707190 W EP 9707190W WO 9826666 A1 WO9826666 A1 WO 9826666A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
cookie dough
block
dice
cookie
Prior art date
Application number
PCT/EP1997/007190
Other languages
English (en)
Inventor
Dieter Blaschke
Peter Nairn
Original Assignee
Societe Des Produits Nestle S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to IL12538697A priority Critical patent/IL125386A/en
Priority to EP97954826A priority patent/EP0924988B1/fr
Priority to DE69724799T priority patent/DE69724799T2/de
Priority to DK97954826T priority patent/DK0924988T3/da
Priority to BR9707560A priority patent/BR9707560A/pt
Priority to AT97954826T priority patent/ATE249146T1/de
Priority to AU62061/98A priority patent/AU738077B2/en
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Publication of WO1998026666A1 publication Critical patent/WO1998026666A1/fr
Priority to US09/130,117 priority patent/US6024997A/en
Priority claimed from US09/130,117 external-priority patent/US6024997A/en
Priority to US09/433,557 priority patent/US6312743B1/en
Priority to HK99106189A priority patent/HK1021790A1/xx
Priority to US09/502,447 priority patent/US6284295B1/en
Priority to US09/453,914 priority patent/US6280783B1/en
Priority to US09/874,476 priority patent/US6726944B2/en
Priority to US09/874,672 priority patent/US20020110631A1/en
Priority to US09/933,983 priority patent/US6413563B1/en
Priority to US10/194,711 priority patent/US20030017244A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling

Definitions

  • the invention relates to a ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat.
  • the aim of the present invention is to provide the consumer with a ready-for-baking cookie dough which does not require any manipulation during use and which does not leave any dough part to be recycled.
  • the invention relates to a ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, in which the content of baking powder is between 0.3 and 1.5% and which is provided in a precut form or in a form having grooves.
  • the cookie dough according to the invention is provided in the form of a block.
  • This block may be either of parallelepipedal form, or of cylindrical form, or of prismatic form. It has been observed that if a dough is used which has a baking powder content as mentioned above, it can be cut in the form of parallelepipedal, circular or prismatic dice and that these forms deposited on a baking tray and placed in the oven for baking flow during the said baking to give cookies having a circular form.
  • Baking powder is understood to mean a mixture of at least one bicarbonate or carbonate salt, at least one acidifying agent and at least one separating agent. None of the constituents of this mixture is critical.
  • Sodium bicarbonate is preferably used with sodium diphosphate or disodium dihydrogen pyrophosphate with a starch as separating agent. These mixtures are directly available commercially with a fixed composition. For example, the bicarbonate is present in an amount of 30%, the acid in an amount of
  • the separating agent in an amount of 30%.
  • the flour used is a cereal flour with a high content or with a lower content of proteins. Any type of flour can be taken into consideration.
  • the flour content is normally between 10 and 40%. preferably between 27 and
  • the sugar used is not critical. Its content is between 10 and 40%.
  • the sugars which can be used are fructose, sucrose, dextrose and maize syrup. Sucrose is preferred, for example in the form of granulated sugar.
  • the dough should have a good resistance during preservation in the refrigerator, that is to say that it should be quite hard, but should nevertheless spread well during baking so as to develop in a circular form. It is with sucrose that this result is best achieved. It is also necessary to have a dough having a water content of the order of 6 to 9% . In order to increase the sugar content, it is also possible to add a sugar substitute such as sorbitol or any other substitute.
  • the fat used in the dough composition according to the invention is a solid or liquid fat at room temperature.
  • It can be of animal or plant origin, for example lard, tallow, margarine, maize oil, copra oil, palm oil, sunflower oil, soya bean oil. It is also possible to use fat mixtures. These fats are emulsified or stabilized with mono- or diglycerides or other emulsxfiers known in the art. For example, according to the invention, margarine which already contains the emulsifier is used. The fat content is between 10 and 25%. The type of fat used also has an influence on the flow capacity of the dough during baking.
  • whole egg or egg white at a content of between 0 and 10% is used, preferably at a content of 2 to 5%.
  • the dough according to the invention also contains flavouring agents, such as vanilla flavour and cocoa powder.
  • This dough may finally also contain chocolate in the form of pieces, pieces of oat flakes or groundnut pieces. It is also possible to have pieces or whole hazel nuts. The size of these pieces is not critical and may vary between 1 and 10 mm. Dark, milk or white chocolate may be used. The content of chocolate is between 10 and 30%. The chocolate used is a commercial chocolate or a chocolate which can be used in pastry making or in catering.
  • precut of dough block it is envisaged so as to make it into parallelepipedal dice of between 3 and 4 cm in size and 1 to 3 cm thick. If a cylindrical block is available, circles having a diameter of between 3 and 6 cm and a thickness of between 1 and 3 cm are made. In the case of a prismatic block, a thickness of between 1 and 3 cm and an equilateral triangle with 3 to 6 cm sides are always envisaged.
  • grooves are not critical as regards their sizes. Grooves are normally provided which have a width of the order of 1 to 5 mm and an identical depth. In this case, the consumer should either break the dice like for a chocolate bar, or he uses a knife to finish the cutting along the said grooves . As a practical embodiment, there may be mentioned with a dough thickness of 2 cm, the possibility of making 3.5 x 3.5 cm dice. For a block of
  • 3 x 4 dice and for a block of 500 g, 3 x 5 dice are arranged on an oven tray and the baking is carried out conventionally, that is to say at a temperature of 180° C for 12 to 18 minutes. After baking, a cookie having a diameter of
  • the block of dough is wrapped conventionally, for example in a wrapping based on synthetic material or based on covered carton, so as to be protected from air and moisture.
  • the shelf life of the dough according to the invention in a refrigerator is normally of the order of several months .
  • the block (1) of cookie dough is prepared with the composition as stated in the following examples.
  • the preparation is made conventionally and when the block is formed, marker rolls which make it possible to form the grooves (2) are made to pass over it. The choice therefore exists either to make only the imprints, or to make a complete cut. At the time of use, it is sufficient to break off one by one, the various dice formed and to place them on a tray to put in the oven.
  • the dough thus prepared is stored for 3 weeks in the refrigerator and 3.5 x 3.5 cm cookies are then made.
  • Example 1 the dough is considered too soft, for Examples 2 and 3, it is a little soft and for the last example, the consistency is judged to be good, in the light of the possibility of manufacturing the said dough on an existing production line. In the 4 cases, the dough dice flows in a manner which is quite circular.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Cette invention concerne une pâte à cookies prête-à-l'emploi qui peut être conservée au réfrigérateur et qui est constituée de farine, de sucre, de poudre levante et de matière grasse, la teneur en poudre levante étant comprise entre 0,3 et 1,5 %. Cette pâte est présentée sous forme prédécoupée ou avec des rainures de découpe.
PCT/EP1997/007190 1996-12-19 1997-12-17 Pate a cookies WO1998026666A1 (fr)

Priority Applications (16)

Application Number Priority Date Filing Date Title
IL12538697A IL125386A (en) 1996-12-19 1997-12-17 Cookie dough
EP97954826A EP0924988B1 (fr) 1996-12-19 1997-12-17 Pate a cookies prete a l'emploi
DE69724799T DE69724799T2 (de) 1996-12-19 1997-12-17 Backfertiger keksteig
DK97954826T DK0924988T3 (da) 1996-12-19 1997-12-17 Småkagedej
BR9707560A BR9707560A (pt) 1996-12-19 1997-12-17 Massa de biscoito
AT97954826T ATE249146T1 (de) 1996-12-19 1997-12-17 Backfertiger keksteig
AU62061/98A AU738077B2 (en) 1996-12-19 1997-12-17 Cookie dough
US09/130,117 US6024997A (en) 1997-12-17 1998-08-06 Cookie dough
US09/433,557 US6312743B1 (en) 1996-12-19 1999-11-04 Cookie dough
HK99106189A HK1021790A1 (en) 1996-12-19 1999-12-29 Ready-to-use cookie dough
US09/502,447 US6284295B1 (en) 1996-12-19 2000-02-11 Ready to bake refrigerated cookie dough
US09/453,914 US6280783B1 (en) 1996-12-19 2000-04-25 Ready to bake refrigerated sweet dough
US09/874,476 US6726944B2 (en) 1996-12-19 2001-06-04 Method for making cookies
US09/874,672 US20020110631A1 (en) 1996-12-19 2001-06-04 Frozen cookie dough product
US09/933,983 US6413563B1 (en) 1996-12-19 2001-08-20 Ready-to-brake refrigerated sweet dough
US10/194,711 US20030017244A1 (en) 1996-12-19 2002-07-12 Ready-to-bake refrigerated dough

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP96203630 1996-12-19
EP96203630.7 1996-12-19
US09/130,117 US6024997A (en) 1997-12-17 1998-08-06 Cookie dough

Related Child Applications (5)

Application Number Title Priority Date Filing Date
PCT/EP1998/003848 Continuation-In-Part WO1999066802A1 (fr) 1996-12-19 1998-06-24 Pate a biscuit prete a l'emploi
PCT/EP1998/003848 Continuation WO1999066802A1 (fr) 1996-12-19 1998-06-24 Pate a biscuit prete a l'emploi
US09/130,117 Continuation US6024997A (en) 1996-12-19 1998-08-06 Cookie dough
US09/130,117 Continuation-In-Part US6024997A (en) 1996-12-19 1998-08-06 Cookie dough
US09/502,447 Continuation-In-Part US6284295B1 (en) 1996-12-19 2000-02-11 Ready to bake refrigerated cookie dough

Publications (1)

Publication Number Publication Date
WO1998026666A1 true WO1998026666A1 (fr) 1998-06-25

Family

ID=26143454

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1997/007190 WO1998026666A1 (fr) 1996-12-19 1997-12-17 Pate a cookies

Country Status (1)

Country Link
WO (1) WO1998026666A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000027208A1 (fr) * 1998-11-06 2000-05-18 Mars, Incorporated Procede de preparation de produits de boulangerie contenant des particules comestibles sur une surface superieure et produits de boulangerie correspondants
WO2001006858A1 (fr) * 1999-07-23 2001-02-01 Societe Des Produits Nestle S.A. Pate refrigeree de produits de boulangerie-patisserie
US6280783B1 (en) 1996-12-19 2001-08-28 Nestec Sa Ready to bake refrigerated sweet dough
ES2170729A1 (es) * 2001-01-29 2002-08-01 Mendez Antonio Caneda Producto de pasteleria.
US6790467B2 (en) 2001-08-16 2004-09-14 Nestec S.A. Ready to bake dough with shaped, coextruded filling and method of making same
US6942885B2 (en) 2002-11-01 2005-09-13 Nestec S.A. Scored savory dough with toppings or fillings

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0084210A2 (fr) * 1982-01-15 1983-07-27 United Biscuits (Uk) Limited Préparation de biscuit
EP0145550A2 (fr) * 1983-11-15 1985-06-19 NABISCO BRANDS, Inc. Pâtes à biscuit non congelées, stables à l'emmagasinage
EP0214707A2 (fr) * 1985-09-06 1987-03-18 NABISCO BRANDS, Inc. Agent de levée pour produits de boulangerie
WO1990001877A1 (fr) * 1988-08-24 1990-03-08 Camus Jean Yves Procede de fabrication de barquettes ingerables pour la presentation d'aliments et barquettes obtenues
US5171599A (en) * 1991-08-08 1992-12-15 The Pillsbury Company Low water activity refrigerated cookie dough
DE9417488U1 (de) * 1994-10-31 1995-01-12 Boquoi Handels-Kg, 47638 Straelen Plattenförmiges Lebensmittel, vorzugsweise Blätterteigplatte

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0084210A2 (fr) * 1982-01-15 1983-07-27 United Biscuits (Uk) Limited Préparation de biscuit
EP0145550A2 (fr) * 1983-11-15 1985-06-19 NABISCO BRANDS, Inc. Pâtes à biscuit non congelées, stables à l'emmagasinage
EP0214707A2 (fr) * 1985-09-06 1987-03-18 NABISCO BRANDS, Inc. Agent de levée pour produits de boulangerie
WO1990001877A1 (fr) * 1988-08-24 1990-03-08 Camus Jean Yves Procede de fabrication de barquettes ingerables pour la presentation d'aliments et barquettes obtenues
US5171599A (en) * 1991-08-08 1992-12-15 The Pillsbury Company Low water activity refrigerated cookie dough
DE9417488U1 (de) * 1994-10-31 1995-01-12 Boquoi Handels-Kg, 47638 Straelen Plattenförmiges Lebensmittel, vorzugsweise Blätterteigplatte

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6280783B1 (en) 1996-12-19 2001-08-28 Nestec Sa Ready to bake refrigerated sweet dough
WO2000027208A1 (fr) * 1998-11-06 2000-05-18 Mars, Incorporated Procede de preparation de produits de boulangerie contenant des particules comestibles sur une surface superieure et produits de boulangerie correspondants
US6537599B2 (en) 1998-11-06 2003-03-25 Mars, Incorporated Method for making bakery goods and bakery goods prepared thereby
WO2001006858A1 (fr) * 1999-07-23 2001-02-01 Societe Des Produits Nestle S.A. Pate refrigeree de produits de boulangerie-patisserie
AU782777B2 (en) * 1999-07-23 2005-08-25 Societe Des Produits Nestle S.A. Refrigerated bakery dough product
ES2170729A1 (es) * 2001-01-29 2002-08-01 Mendez Antonio Caneda Producto de pasteleria.
US6790467B2 (en) 2001-08-16 2004-09-14 Nestec S.A. Ready to bake dough with shaped, coextruded filling and method of making same
US6942885B2 (en) 2002-11-01 2005-09-13 Nestec S.A. Scored savory dough with toppings or fillings

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