Flexible partially cooked dough composition

Details Flexible partially cooked dough composition Flexible partially cooked dough composition

A - Human Necessities

21

D

A21D 13/00 (2006.01)

Patent

CA 2475782

The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt.% to 20 wt. % Also disclosed is a partially fried, flexible dough composition resulting from this method.

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