Non-refrigerated shelf-stable cookie doughs

Details Non-refrigerated shelf-stable cookie doughs Non-refrigerated shelf-stable cookie doughs

A - Human Necessities

21

D

99/131

A21D 6/00 (2006.01) A21D 10/00 (2006.01)

Patent

CA 1234011

ABSTRACT OF THE DISCLOSURE The present invention provides a cookie dough which is shelf under non-refrigerated conditions for at least six months. Additionally, the cookie dough can be formed into discrete coherent pieces by cutting, for example, at room temperature with substant- ially no crumbling during its non-refrigerated shelf life. The shelf-stable cookie dough comprises a) from about 5% by weight to about 20% by weight, preferably from about 8% to about 16% by weight of at least one corn syrup, or other viscous sweetener, for viscosity and water activity control, b) from about 10% to about 25% by weight, preferably from about 14% to about 20% by weight of sucrose, c) from about 13% to about 30% by weight, preferably from about 20% to about 25% by weight, shortening, d) from about 25% to about 60%, preferably from about 30% to about 50% by weight, flour, e) from 0 to about 3.5% by weight, preferably from about 0.5 % to about 2% by weight of an encapsulated leavining agent, f) from about 0 to about 7% by weight, preferably from about 2% by weight to about 4% by weight of an edible humectant, and g) typically from about 3% to about 25% by weight of conventional cookie texturizing and flavoring ingredients, said percentages being based upon the total weight of the dough and adding up to 100%. The total moist- ure content of the dough ranges from about 6% to about 12% by wei- ght, preferably from about 7% to about 10% by weight, based upon the weight of the dough. The water activity of the cookie dough is less than about 0.72. In spite of the low moisture content, the cookie dough is still pumpable and can be readily packaged in a chub-pack. The present invention also provides a process for mak- ing a packaged, non-refrigerated shelf-stable cookie dough.

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