Laminated pastry dough

Details Laminated pastry dough Laminated pastry dough

A - Human Necessities

21

D

A21D 10/02 (2006.01) A21D 8/02 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2070220

This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process in- volves making two phases, a dough like mixture of flour, water, salt, polyol and oil, and a shortening abd starch phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat phase.

Affiliated with

Also associated with

Rating

Laminated pastry dough does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Laminated pastry dough, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Laminated pastry dough will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1819412