Perforated fillo dough product and method

Details Perforated fillo dough product and method Perforated fillo dough product and method

A - Human Necessities

21

D

A21D 8/02 (2006.01) A21C 11/12 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2715836

A method for making a perforated fillo dough product comprises the steps of forming a plurality of fillo dough sheets, perforating substantially the entire surface of at least a portion of the fillo sheets to form a multiplicity of through holes in the fillo sheets, stacking said perforated fillo sheets, spreading a substantially liquid fat such as warm butter, oils and blends thereof over at least an upper one of the perforated fillo sheets, and allowing the fat to seep through the holes in said upper fillo sheet to at least one lower fillo sheet. The production time for producing oiled fillo dough product is reduced by as much as 80%, and the method reduces cracking and product waste.

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