Baked dough food product and method of preparation

Details Baked dough food product and method of preparation Baked dough food product and method of preparation

A - Human Necessities

21

D

A21D 8/02 (2006.01) A21D 13/00 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2166348

In the method for forming a dough food product a layer of dough is disposed upon a surface. A filling ingredient is disposed upon a first region of the layer of dough. A second region of the layer of dough is folded over the first region to cover the filling ingredient and form a pocket enclosing the filling ingredient. The pocket has an external folded edge formed by the folded layer of dough and a plurality of unsealed external edges. Seals are formed around the filling ingredient by sealingly joining the first and second regions along the external unsealed edges. The maximum fat content of the filling ingredient is selected in order to substantially eliminate breaking of the seals. The pocket can include a plurality of filling ingredient servings that can be individually sealed to form a plurality of subpockets. The subpockets can be separated from each other to form separate food product servings. The food product servings are baked at temperatures in excess of 600° F while maintaining the seals intact.

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