TOPPING MATERIAL FOR BAKING AND TOPPED CONFECTIONERY OR BREAD

PROBLEM TO BE SOLVED: To provide a topping material for baking capable of producing topped confectionery or bread which maintains hard palate feeling in the topping part, is free from sticking to a wrapping material when wrapping and has excellent flavor, and to provide the topped confectionery or b...

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Bibliographische Detailangaben
1. Verfasser:	OKADA TSUNEAKI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a topping material for baking capable of producing topped confectionery or bread which maintains hard palate feeling in the topping part, is free from sticking to a wrapping material when wrapping and has excellent flavor, and to provide the topped confectionery or bread produced using the topping material. SOLUTION: This topping material for baking contains oil and fat and saccharide, and has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C. The topped confectionery or bread is obtained by putting the topping material in a mold, and putting confectionery or baking dough thereon followed by baking. Alternatively, the topped confectionery or bread is obtained by putting in a mold saccharide and an oil and fat composition which has SFC (solid fat content) of 10-50 wt.% at 25°C and 3-25 wt.% at 35°C, and putting confectionery or baking dough thereon followed by baking. COPYRIGHT: (C)2007,JPO&INPIT