Process for preparing filled cracker products
Provided is a process for preparing filled cracker snacks containing a creamy, lubricious low Aw, and bake stable filler encased within crisp oven-baked cracker with efficiency and consistency despite the difficult rheology of the filler. In a first step, a smooth textured, bakable filling is prepar...
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| creator | MIHAELOS NICHOLAS MIHALOS GARY A LEWIS JULIA LEIGH DESROCHERS KRISTINE GERARD ZENA E FORTE ALLISON ANTONINI CAROL WINES JENNIFER K THOMAS |
| description | Provided is a process for preparing filled cracker snacks containing a creamy, lubricious low Aw, and bake stable filler encased within crisp oven-baked cracker with efficiency and consistency despite the difficult rheology of the filler. In a first step, a smooth textured, bakable filling is prepared comprising an oil phase, an aqueous phase and a solids phase by a process comprising blending the ingredients and mixing with high shear to form a homogeneous filler having a viscosity of greater than 1.5x105 centipoise. Also prepared are top and bottom sheets of cracker dough, the bottom of which is moved at a predetermined horizontal velocity for depositing a plurality of continuous or intermittent streams of a bakable filling thereon from a depositor comprising a plurality of openings. The top dough sheet is then placed over the bottom sheet, and the sheets are cut and/or scored in a predetermined pattern to form a composite unbaked dough and filling. Finally, the composite is baked sufficiently to provide a crisp outer crust that exhibiting textural and microbiological stability. |
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In a first step, a smooth textured, bakable filling is prepared comprising an oil phase, an aqueous phase and a solids phase by a process comprising blending the ingredients and mixing with high shear to form a homogeneous filler having a viscosity of greater than 1.5x105 centipoise. Also prepared are top and bottom sheets of cracker dough, the bottom of which is moved at a predetermined horizontal velocity for depositing a plurality of continuous or intermittent streams of a bakable filling thereon from a depositor comprising a plurality of openings. The top dough sheet is then placed over the bottom sheet, and the sheets are cut and/or scored in a predetermined pattern to form a composite unbaked dough and filling. Finally, the composite is baked sufficiently to provide a crisp outer crust that exhibiting textural and microbiological stability.</description><edition>7</edition><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2005</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20051124&DB=EPODOC&CC=AU&NR=2005201820A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76304</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20051124&DB=EPODOC&CC=AU&NR=2005201820A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MIHAELOS NICHOLAS MIHALOS</creatorcontrib><creatorcontrib>GARY A LEWIS</creatorcontrib><creatorcontrib>JULIA LEIGH DESROCHERS</creatorcontrib><creatorcontrib>KRISTINE GERARD</creatorcontrib><creatorcontrib>ZENA E FORTE</creatorcontrib><creatorcontrib>ALLISON ANTONINI</creatorcontrib><creatorcontrib>CAROL WINES</creatorcontrib><creatorcontrib>JENNIFER K THOMAS</creatorcontrib><title>Process for preparing filled cracker products</title><description>Provided is a process for preparing filled cracker snacks containing a creamy, lubricious low Aw, and bake stable filler encased within crisp oven-baked cracker with efficiency and consistency despite the difficult rheology of the filler. In a first step, a smooth textured, bakable filling is prepared comprising an oil phase, an aqueous phase and a solids phase by a process comprising blending the ingredients and mixing with high shear to form a homogeneous filler having a viscosity of greater than 1.5x105 centipoise. Also prepared are top and bottom sheets of cracker dough, the bottom of which is moved at a predetermined horizontal velocity for depositing a plurality of continuous or intermittent streams of a bakable filling thereon from a depositor comprising a plurality of openings. The top dough sheet is then placed over the bottom sheet, and the sheets are cut and/or scored in a predetermined pattern to form a composite unbaked dough and filling. Finally, the composite is baked sufficiently to provide a crisp outer crust that exhibiting textural and microbiological stability.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2005</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNANKMpPTi0uVkjLL1IoKEotSCzKzEtXSMvMyUlNUUguSkzOTgVJ5KeUJpcU8zCwpiXmFKfyQmluBmU31xBnD93Ugvz41OKCxOTUvNSSeMdQIwMDUyMDQwsjA0dDY-JUAQCAUCsZ</recordid><startdate>20051124</startdate><enddate>20051124</enddate><creator>MIHAELOS NICHOLAS MIHALOS</creator><creator>GARY A LEWIS</creator><creator>JULIA LEIGH DESROCHERS</creator><creator>KRISTINE GERARD</creator><creator>ZENA E FORTE</creator><creator>ALLISON ANTONINI</creator><creator>CAROL WINES</creator><creator>JENNIFER K THOMAS</creator><scope>EVB</scope></search><sort><creationdate>20051124</creationdate><title>Process for preparing filled cracker products</title><author>MIHAELOS NICHOLAS MIHALOS ; GARY A LEWIS ; JULIA LEIGH DESROCHERS ; KRISTINE GERARD ; ZENA E FORTE ; ALLISON ANTONINI ; CAROL WINES ; JENNIFER K THOMAS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU2005201820A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2005</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>MIHAELOS NICHOLAS MIHALOS</creatorcontrib><creatorcontrib>GARY A LEWIS</creatorcontrib><creatorcontrib>JULIA LEIGH DESROCHERS</creatorcontrib><creatorcontrib>KRISTINE GERARD</creatorcontrib><creatorcontrib>ZENA E FORTE</creatorcontrib><creatorcontrib>ALLISON ANTONINI</creatorcontrib><creatorcontrib>CAROL WINES</creatorcontrib><creatorcontrib>JENNIFER K THOMAS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MIHAELOS NICHOLAS MIHALOS</au><au>GARY A LEWIS</au><au>JULIA LEIGH DESROCHERS</au><au>KRISTINE GERARD</au><au>ZENA E FORTE</au><au>ALLISON ANTONINI</au><au>CAROL WINES</au><au>JENNIFER K THOMAS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for preparing filled cracker products</title><date>2005-11-24</date><risdate>2005</risdate><abstract>Provided is a process for preparing filled cracker snacks containing a creamy, lubricious low Aw, and bake stable filler encased within crisp oven-baked cracker with efficiency and consistency despite the difficult rheology of the filler. In a first step, a smooth textured, bakable filling is prepared comprising an oil phase, an aqueous phase and a solids phase by a process comprising blending the ingredients and mixing with high shear to form a homogeneous filler having a viscosity of greater than 1.5x105 centipoise. Also prepared are top and bottom sheets of cracker dough, the bottom of which is moved at a predetermined horizontal velocity for depositing a plurality of continuous or intermittent streams of a bakable filling thereon from a depositor comprising a plurality of openings. The top dough sheet is then placed over the bottom sheet, and the sheets are cut and/or scored in a predetermined pattern to form a composite unbaked dough and filling. Finally, the composite is baked sufficiently to provide a crisp outer crust that exhibiting textural and microbiological stability.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Process for preparing filled cracker products |
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