Process for preparing filled cracker products

Details Process for preparing filled cracker products Process for preparing filled cracker products

A - Human Necessities

21

D

A21D 8/02 (2006.01) A21D 13/00 (2006.01) A23G 3/20 (2006.01)

Patent

CA 2506378

Provided is a process for preparing filled cracker snacks containing a creamy, lubricious low A w and bake stable filler encased within crisp oven-baked cracker with efficiency and consistency despite the difficult rheology of the filler. In a first step, a smooth textured, bakable filling is prepared comprising an oil phase, an aqueous phase and a solids phase by a process comprising blending the ingredients and mixing with high shear to form a homogeneous filler having a viscosity of greater than 1.5 x 10 5 centipoise. Also prepared are top and bottom sheets of cracker dough, the bottom of which is moved at a predetermined horizontal velocity for depositing a plurality of continuous or intermittent streams of a bakable filling thereon from a depositor comprising a plurality of openings. The top dough sheet is then placed over the bottom sheet, and the sheets are cut and/or scored in a predetermined pattern to form a composite unbaked dough and filling. Finally, the composite is baked sufficiently to provide a crisp outer crust that exhibiting textural and microbiological stability.

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